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You are here: Home / Cakes and Bakes / Savory Bakes / Mini Square Vegetarian Tarte Flambee and Regular Flammkuchen Savory Versions

Mini Square Vegetarian Tarte Flambee and Regular Flammkuchen Savory Versions

October 5, 2013 By Sangeetha Priya 22 Comments

For this month International Challenge we are challenged with popular pastry from Alsace-Lorraine region. Alsace and Lorraine are separate regions in France’s north-eastern corner, which inherits partly German and partly French culture. This recipe is suggested by Shobana (among the three I opted this tart) organized and hosted by Saras and Shobana. Thank you both for making me to learn new International dish each month :-). Now coming to today’s recipe Tarte flambée, Flammekueche, Flammkuchen (savory version) is a very thin crust wheat flour tart topped with meat (but I went for Soya chunks), white onions and a cream-based sauce made with fromage blanc (cottage cheese) and crème fraîche. Also called as French Pizza (without Yeast). You can make the shape as you like, I made rectangle, round and mini rectangle and the last two versions I made only with whole wheat flour.

Recipe Source – Serious Eats

Ingredients for the pastry

Wheat/Atta flour – 1 ¼ Cups
All-purpose flour – 1/2 Cup * (Replace with atta/wheat flour)
Extra virgin Olive oil –  2 Tbsp
Salt – 1tsp or to taste
Ice water – As needed to make STIFF dough

* The below one (mini and border designed flambee) made of wheat flour…

Ingredients for the sauce

Boiled milk – 1/3 Cup
Sour cream/Thick Yogurt – 1/2 Cup (Replace with Cream Cheese)
Cream cheese – 1/3 cup (Replace with cottage cheese/Ricotta cheese/Crème fraiche)
Pepper – , freshly ground to taste
Nutmeg powder – A Pinch, freshly grated (Optional)
Salt to taste

Other Ingredients for Topping

Corn kernels/Paneer/Marinated Soya chunks (procedure in detail below **) – 1/3 cup
Onion – 1 number (Large size) and thinly sliced
Grated cheese to sprinkle on the top, I’ve used Cheddar cheese

** Soya chunk is marinated with little red chilly powder, 2 Tbsp of water, salt for 30 minutes at least. Pan fry them for couple of minutes. Can do the same for paneer and corn as well. If using soya chunks then chop them in to small pieces.

Pastry Preparation

  • Take both the flour in a bowl and add the olive oil.
  • Mix the oil with the flour thoroughly using ur fingers.
  • Now add the ice cold water little by little (Pic 1) and form a STIFF dough (Pic 2), be careful not to add more water.
  • Slightly grease the outer surface of the dough with olive oil and cover it suing a cling wrap.
  • Refrigerate the dough for 1 hour.
  • After one hour, flat the dough and make shapes as you like (Pic 3).
  • Line the baking sheet with parchment paper(optional, if using non stick pans then no need), set aside.
  • Roll out the dough to form a thin (thin like for making Phulkas) oval/round/rectangle shape, place on the prepared baking sheet and form a slight border by pinching the edges upward (I used fork to give impression as shown in Pic 4).

Sauce Preparation

  • Mix the sour cream, milk and with either one of the ingredient available (Cream Cheese/Cottage cheese/Ricotta or Crème Fraiche), combine well. (I used pulsor/mixie to blend all together)
  • Season the cream with freshly grated nutmeg powder, salt and pepper, mix thoroughly.
  • The consistency should resemble like a white sauce. Set aside.

Glazing the Onions

  • Saute the finely sliced onions with little bit of olive oil for a minute, transfer and set aside.
  • Shred the cheese (I used Cheddar Cheese, any cheese works).
  • Get ready with other toppings and sauce (Pic 5).
  • Preheat oven to 205°C/400°F.
  • Spoon the already prepared sauce mixture (be generous) evenly over the prepared pastry (Pic 6).
  • Distribute the onion slices over the top, sprinkle on the chopped soya chunks, add the grated cheese on top (Pic 7 & 8) and bake for 15 to 20 minutes, or until the pastry is golden brown.
  • Cut the tart into rectangles/traingle to serve.

Notes

  1. Never ever use fat free products esp to make this Flammekueche, the end product doesn’t tastes good.
  2. This tarts are traditionally topped with Bacon, so if want you can add instead of veggies.

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Filed Under: Kids and Infant Corner, Pizza Varieties, Savory Bakes, Thanksgiving Holiday Bakes Tagged With: Alsatian, Eggless Baking, flambe, flambee, Flammekueche, Flammkuchen, Kids n Infant Corner, perfect tarte with different shapes, savory version, tart, Tarte flambée, using cheddar cheese, vegetarian soya chunks balls topped tart, whole wheat flor pizza, yeast free pizza, yeast less

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Reader Interactions

Comments

  1. Shea Watts

    August 5, 2022 at 1:42 am

    This is really interesting, You’re a very skilled blogger. I’ve joined your feed and look forward to seeking more of your magnificent post. Also, I’ve shared your site in my social networks!

    Reply
  2. Maha Gadde

    October 24, 2013 at 1:09 pm

    if u pass i can complete d all..nice tartes..

    Reply
  3. Babitha costa

    October 11, 2013 at 3:33 pm

    what u filling,feel to grab some

    Reply
  4. Sharans Samayalarai

    October 9, 2013 at 9:05 pm

    Perfectly done.. looks delish …

    Reply
  5. Savitha Ganesan

    October 9, 2013 at 12:52 pm

    Tarte looks so good. Beautifully prepared.

    Reply
  6. Swathi Iyer

    October 9, 2013 at 2:45 am

    Delicious vegetarian tare flambee Sangeetha. Very nice clicks. Please visit my new website: Zesty South Indian Kitchen

    Reply
  7. Shobana Vijay

    October 8, 2013 at 4:31 am

    Clearly presented

    Reply
  8. Krithi Karthi

    October 7, 2013 at 8:12 pm

    So artistic! love it

    Reply
  9. Priya R

    October 7, 2013 at 4:14 pm

    wow looks so cute 🙂 wonder how fabulous it tastes

    Reply
  10. Sangeetha M

    October 7, 2013 at 3:43 pm

    wow…thos mini tarts looks so cute n inviting, perfectly done Tart Flambee..nice veggie toppings!

    Reply
  11. Lubna Karim

    October 7, 2013 at 2:17 pm

    Wow….that looks perfect….love that topping….

    Reply
  12. Priya Suresh

    October 7, 2013 at 2:11 pm

    You have done those tart flambee prefectly sis, mini servings looks damn cute.

    Reply
  13. Veena Theagarajan

    October 7, 2013 at 1:42 pm

    looks so yummy nicely done

    Reply
  14. Vidya Chandrahas

    October 7, 2013 at 1:26 pm

    Delicious..nice step by step instructions.

    Reply
  15. Nilu A

    October 7, 2013 at 8:03 am

    Wonderfully made Sangeetha.. Especially the edges… Delicious tart 🙂

    Reply
  16. Anu

    October 7, 2013 at 8:02 am

    I too love the corners , you made it perfect. Nice topping.

    Reply
  17. Nithya Naveen

    October 7, 2013 at 4:30 am

    Love the toppings and the border effect using fork..

    Reply
  18. Subha Subramanian

    October 7, 2013 at 3:41 am

    Love those veggies.perfectly made
    x❤x❤
    http://indianveggiesbhojan.blogspot.in/

    Reply
  19. Arthy Suman

    October 6, 2013 at 7:48 am

    wow, i love the topping and the sauce….yummy

    Reply
  20. Navaneetham Krishnan

    October 6, 2013 at 1:15 am

    Yum and love the veg topping on top. I will take the easy way out by buying the ready made pastry yet follow exactly for the topping.

    Reply
  21. Priya Anandakumar

    October 5, 2013 at 5:09 pm

    Very nicely done, delicious….

    Reply
  22. Reni

    October 5, 2013 at 2:17 pm

    wonderfully done ! looks delectable !

    Reply

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