Description
In the 1960s, it was in the Kochersberg region that the tarte flambée - now an unmissable speciality - made its appearance on restaurant tables. The tradition dates back to the day when bread was baked on farms, when, for a convivial finish, leftover bread dough was topped with cream, bacon and onions and baked in a bread oven. The tarte flambée was born.
Savoury with cream, bacon and onions, or sweet with apples, the choice is yours!
One thing is certain, tarte flambée is a dish synonymous with conviviality that's best enjoyed with your fingers!
Some of them are named in the list of the "best tarts flambées in Alsace", which can be consulted at www.matarteflambee.fr - others are members of the Confrérie du véritable flammekueche: www.confrerieduveritableflammekueche.fr/
