History of the Alsatian Flammekueche
Rural and traditional origins
The Flammekueche was born in the farms of Alsace, particularly in the Bas-Rhin and northern Haut-Rhin regions, close to the German border. It was originally a rustic dish made to test the temperature of the wood-fired bread oven.
Farmers would roll out thin bread dough, spread it with crème fraîche or fromage blanc, top it with sliced onions and bacon, then place it into the hot oven. If it cooked quickly and browned nicely, the oven was ready to bake bread.
