I bought a jar of whole Nutmeg just because of your videos. I only intended to buy a small container, which had only 2 nuts in it I think...but...they were out. So, I just bought the big jar that has more like 6 nuts in it. Yeah....I've made your pumpkin pie cheesecake 3 times now, and your mac and cheese recipe twice, and I've barely used half of ONE nutmeg. This jar is going to last me for the rest of my life. It's probably going in my Will.
Should be mentioned that because of the intense heat from wood ovens (Flammkuchen used to be a "test" for the heat of the oven) it was and actually still is quite common to see the crust not only go golden brown but even have bits of the crust slightly charred even, or at the very least go to a dark dark brown. Not only leads to super crispness of the edges (and contrast to the slightly less crip bit with the filling on top) but a very interesting flavour profile. So from what I can see on the video, that crust could have gone a slight bit longer ;) As for the name, since the Alsace has been swapped back and forth between Germany and France over the years there is a lot of shared culture in the region, including both the German and French language and Germanic dialects. Kind of similar how along the Belgium border to Germany there is a healthy German speaking community with close relations across the border.
The reason it has a french name is because although Alsace used to be German, it is now part of France. Most of the popluation is originally from Switzerland just to make it even more complicated.
There's a local (maybe nationwide?) tradition here [in Germany] in every autumn for a short period, when markets open on the streets and offer local wines and especially Flammkuchen - the combination of a cold Federweisser and a succulent Flammkuchen is unbeatable.
I made this exact dish yesterday, with a few alterations. Instead of the pizza crust I used a paper plate. And I substituted the cheese and onion for double the bacon.......bacon...i made bacon yesterday.
I was privileged to dine on the real version of this in Strasbourg, France, way back in 1979 - and I have never forgotten it. It is utterly sublime. Thank you, Chef John, for providing us a reasonable facsimile.
Another incredibly delicious variation is creme fraiche, goats cheese, rosemary and honey :) The honey gets drizzled over in the end once its out of the oven.
It might be a Franco-german awesomeness that brought this baby to life, considering that the Alsace changed its territorial belonging to one or the other six times within the past 200 years. Hence the French name in English; German name is Flammkuchen :)
Tarte flambée isn't really made out of pizza dough, a non-rising dough is used instead, between pizza and azym bread. It makes the bottom truly thin and crispy. And we usually don't pre-cook the onions and the bacon - since everyone at the table is sharing the tarte flambée, we all have an onion breath in the end so no one cares. But thanks for popularising this staple dish of my region !
All the tartes flambées I've ever eaten had bubbles. Big, empty, crispy, almost charred bubbles! Bonus points if your tarte flambée is rectangular! (A pizza stone might also help, I don't know!)
One of your funniest episodes to date. Chef John your sense of humor cheers me up even on my worst days, and I want to thank you for being an awesome chef and an even better person :)
your recipe looks delicious, but there's a much easier and more common way to do it . just spread creme fraiche, salt and pepper on the dough, finely sliced onions and bacon and bake it like a pizza. that's it, no need for pre cooking ! :)
I imagine the naming of that cheese went something like this "Hey Francois, what should we call this white cheese?" "White Cheese" Boom!, They went on to make millions.
as a poor college student, how cruel would I be to use sour cream and cream cheese for my cheese mixture, given sour cream is a little tangier than creme fresh, and cream cheese is a little less tangy than fromage blanc
xWhiteRice will taste good :) its not exactly the same but close. In Germany we use something called Schmand, which is a very thick soured cream - the consistency is close to a very thick set Greek yoghurt
Actually, it's an Alsacian meal, from the north east of France, a region located on the german border. Therefore It's a french meal and not a german one :)
I'm gunna try this with a pie/tarte crust in lieu of the pizza crust. I don't know why, just seems like it might be more tasty with a buttery/flaky crust.
My Polish/Serbian grandma used to make something she called, "Macedonian Pizza" . It was basically pizza crust with mashed potatoes and grilled onions and no cheese. I have never been able to find any recipes for anything similar. Can you or anyone else help? I would be forever grateful.
I thought after placing on the thyme he would hit it with cayenne. I guess the long dance with nutmeg is all we get with this French fancy pants pizza.
first... i want to thank you for your work. Next, i just laugh sooo bad, cse at the moment i saw that piece of bacon fall... i just knew you will comment about it!!!! keep being real... god bless...
It is from Alsace, the German part of France where the first language is German, second language is French. Choucroute is from the region also. Lorraine is also the neighbour region there , same as Alsace .
I have onion intolerance bordering on an actual allergy. Everything else in this sounds so good. I was thinking maybe I could substitute something, but I'm nit sure what maybe potato?
Is there a nondairy alternative for the cheese/"sauce"? I can't eat cheese but I still want a fancy dancy German pizza thingamabob. Perhaps a mustard type sauce? I'm not sure on what alternatives there could be.
RedNomad maybe you could try a vegan soy cream cheese? If it's only lactose and not dairy in general you can take a goat cream cheese, which is so tasty - especially when you top the flammkuchen with figs and honey! That's also a popular version
I usually burn my onions on purpose because I hate the taste of raw onions and do anything to avoid it (and I actually don't mind them extremely well done because I'm a freak like that), but this looks delicious! I think I'll try this someday.
Chef John, @3:00: formage blanc? White deformation? Well, almost. Which reminds me of a joke: Why do the French always look so sad on photographs? They say: "fromage"....
It's funny because I lived 10 years in France and I know this dish by Flammenkuche, which is German, not Tarte Flambée. But this doesn't matter. Just thank you for reminding me how much it love it and miss it!
Can you use regular cream cheese as a substitute for fromage blanc or any of the other cheeses you mentioned? The consistency seems fairly similar based on what I see in the video
Tamara Tamtam Morris I have made this for a French person from the Alsace region using ricotta instead of the fromage blanc (mixed with creme fraiche) and she loved it and said it tasted authentic! I have also made it for myself with a low fat cream cheese and it tasted just as good!
king ranch chicken casserole, Greek lemon chicken, smothered pork chops coq au Vin and all of your techniques, thank you chef for these amazing recipes that I have followed and become a local culinary pro for all because of your tutelage
Waaaaaay to thick ;) It must be rolled out very thin for that extra crisp. And its so much better without the pre cook thing but with a pizza Stone in a hot oven or better bbq :)
Check out the recipe: www.allrecipes.com/Recipe/256547/Tarte-Flambee-Alsatian-Bacon-Onion-Tart/
I bought a jar of whole Nutmeg just because of your videos. I only intended to buy a small container, which had only 2 nuts in it I think...but...they were out. So, I just bought the big jar that has more like 6 nuts in it. Yeah....I've made your pumpkin pie cheesecake 3 times now, and your mac and cheese recipe twice, and I've barely used half of ONE nutmeg. This jar is going to last me for the rest of my life. It's probably going in my Will.
I heard 'cook these onions until they just lose their virginity.'
Maddy Leaman Me too
Maddy Leaman damne yes he did... lmao !!! i love this guy... he s behaving more like french people than everage American !!
Me three.... lol
Maddy Leaman I haven't been convinced that's not what he said 😂
I did too. I LOL'd so hard when he said it
I dropped all my bacon on the table...
Juan Brito-Nina 😂
I'm so sorry for your loss.
Juan Brito-Nina recipe unclear, all bacon eaten.... lol
The German name is Flammekuche. It means "flame cake".
Great! Now I'm mad I didn't call it Flame Cake!
Smoked or un smoked bacon?
Flammkucken*
It's never too late for editing!
Should be mentioned that because of the intense heat from wood ovens (Flammkuchen used to be a "test" for the heat of the oven) it was and actually still is quite common to see the crust not only go golden brown but even have bits of the crust slightly charred even, or at the very least go to a dark dark brown. Not only leads to super crispness of the edges (and contrast to the slightly less crip bit with the filling on top) but a very interesting flavour profile. So from what I can see on the video, that crust could have gone a slight bit longer ;) As for the name, since the Alsace has been swapped back and forth between Germany and France over the years there is a lot of shared culture in the region, including both the German and French language and Germanic dialects. Kind of similar how along the Belgium border to Germany there is a healthy German speaking community with close relations across the border.
I thought u said "virginity" instead of rigidity lol
The reason it has a french name is because although Alsace used to be German, it is now part of France. Most of the popluation is originally from Switzerland just to make it even more complicated.
That's 5 or 6 minutes under the broiler? I can't even fucking blink without my food spontaneously combusting in the broiler.
You are the Bobby Flay of your Tarte Flambée.
There's a local (maybe nationwide?) tradition here [in Germany] in every autumn for a short period, when markets open on the streets and offer local wines and especially Flammkuchen - the combination of a cold Federweisser and a succulent Flammkuchen is unbeatable.
"Any bacon you accidentally drop on the table, you get to eat."
*drops entire skillet of bacon on table*
Oops.
Pianoman91894 ahahahah i love it
Alsatian, the Germanest type of French.
I volunteer to be the official taster of your recipes. I have no previous experience tasting "officially", but I do love to eat.
You must de-bubble, to keep your tarte flambée outta trouble
Its called "Flammkuchen" - "Sweet" version with Figs and Feta Cheese highly recommended
I swore you said to saute the onions until they lose their VIRGINITY and softened up.
I made this exact dish yesterday, with a few alterations. Instead of the pizza crust I used a paper plate. And I substituted the cheese and onion for double the bacon.......bacon...i made bacon yesterday.
"It's fine. I'm an American." LOL
You had me at bacon and onions
I'm not scrolling down into the comments because I just know it's gonna be people fighting over Elsas-Lorraine as if this was the 20th century
In Germany it's called originally "Flammkuchen", which is translated to Tarte Flambée.
I was privileged to dine on the real version of this in Strasbourg, France, way back in 1979 - and I have never forgotten it. It is utterly sublime. Thank you, Chef John, for providing us a reasonable facsimile.
Oups... dropped half of the bacon on the table...
I guess I'll do my due diligence, eat that bacon and cook more bacon!
I love the lexicon you're creating, Chef John.
Next up : "debubbling."
Can I use marinara sauce and mozzarella instead of that other stuff
I'm more excited for your videos than the next instalment of one of my favorite movie franchises. You need to make a major motion picture!
ThatOtherKid He should make a Christmas/thanksgiving special where he shows how to make a multi corse holiday meal.
Another incredibly delicious variation is creme fraiche, goats cheese, rosemary and honey :) The honey gets drizzled over in the end once its out of the oven.
It might be a Franco-german awesomeness that brought this baby to life, considering that the Alsace changed its territorial belonging to one or the other six times within the past 200 years. Hence the French name in English; German name is Flammkuchen :)
Alsace well known food :) Going to Strasbourg in 2 week, I'll eat this like crazy
Tarte flambée isn't really made out of pizza dough, a non-rising dough is used instead, between pizza and azym bread. It makes the bottom truly thin and crispy. And we usually don't pre-cook the onions and the bacon - since everyone at the table is sharing the tarte flambée, we all have an onion breath in the end so no one cares. But thanks for popularising this staple dish of my region !
Now this looks like something I can actually make, and it has bacon too.
Flammekueche.... well done!
chef John, can you do baklava?
Yes! I love baklava! :D
lolol "but it's fine I'm American"
Pardon my French but doesn't fromage blanc translate to white cheese? 😅
All the tartes flambées I've ever eaten had bubbles. Big, empty, crispy, almost charred bubbles! Bonus points if your tarte flambée is rectangular! (A pizza stone might also help, I don't know!)
One of your funniest episodes to date. Chef John your sense of humor cheers me up even on my worst days, and I want to thank you for being an awesome chef and an even better person :)
What if my onion lost its virginity before cooking them?
Oh Chef John you're the best at failing at your own advice :')
We love Flammkuchen in Germany
your recipe looks delicious, but there's a much easier and more common way to do it . just spread creme fraiche, salt and pepper on the dough, finely sliced onions and bacon and bake it like a pizza. that's it, no need for pre cooking ! :)
I think chef john knows what's his next 1000 dishes would be and he already wrote all the jokes and puns for those videos
I imagine the naming of that cheese went something like this "Hey Francois, what should we call this white cheese?" "White Cheese" Boom!, They went on to make millions.
Bruno Mars-24K Cheese XD
where do you get this alsatian platter?please tell where do you get your cutlery bowls,plates and stuff from.
I had this in Strasbourg France ages ago and I've been looking for a good recipe for this
as a poor college student, how cruel would I be to use sour cream and cream cheese for my cheese mixture, given sour cream is a little tangier than creme fresh, and cream cheese is a little less tangy than fromage blanc
xWhiteRice will taste good :) its not exactly the same but close. In Germany we use something called Schmand, which is a very thick soured cream - the consistency is close to a very thick set Greek yoghurt
I never want Chef John to stop making videos!
Actually, it's an Alsacian meal, from the north east of France, a region located on the german border. Therefore It's a french meal and not a german one :)
note: I don't k ow where Tilman came from. must have been autocorrect. Drats!
you sir have a melodic style of speaking
I'm gunna try this with a pie/tarte crust in lieu of the pizza crust. I don't know why, just seems like it might be more tasty with a buttery/flaky crust.
I need a personal chef but I can only pay you 10 dollars a week, whattya say?
Fatty McGee I can pour you a bowl of cereal for 10$
My Polish/Serbian grandma used to make something she called, "Macedonian Pizza" . It was basically pizza crust with mashed potatoes and grilled onions and no cheese. I have never been able to find any recipes for anything similar. Can you or anyone else help? I would be forever grateful.
I thought after placing on the thyme he would hit it with cayenne. I guess the long dance with nutmeg is all we get with this French fancy pants pizza.
flammkuchen! om nom nom
first... i want to thank you for your work. Next, i just laugh sooo bad, cse at the moment i saw that piece of bacon fall... i just knew you will comment about it!!!! keep being real... god bless...
Looks pretty tasty!
It is from Alsace, the German part of France where the first language is German, second language is French. Choucroute is from the region also. Lorraine is also the neighbour region there , same as Alsace .
5k views in 21 minutes
I do like the "thyme" but for the sake of "time" , I'm gonna pull these off.... where does he get this stuff lol???
chef John has such a soothing voice
Fromage blanc not blank the c is silent 😊
I'm making this over the weekend
"debubblin" in Dublin
You think the pourable pizza dough would work with this?
Yes, and that would be perfect.
swiggydiggy I agree with Chef John that would be freaking amazing
In here before the Serbian guy who has a similar pizza that is not pourable and not a pizza.
i....what?
Now would it be so bad to spritz that tarte flambee with brandy and set it on fire instead of putting it under the grill?
is ricotta and sour cream instead of fromage blanc and creme fraiche okay?
looks awesome I'm going to try it soon
I have onion intolerance bordering on an actual allergy. Everything else in this sounds so good. I was thinking maybe I could substitute something, but I'm nit sure what maybe potato?
Wade Wilson Maybe some thinly sliced fennel would work?
squash might be good
looks incredible, but the work-put-in-results ratio is too high for me
Quantumlogik I agree.
hey chef john, everybody knows you're the king of food puns, but i just wanted to say you have great metaphors too
I was waiting for the crunchy chewing sound. I'm very much disappointed.
you had me at the thumbnail chef john .🍴
Sweet potato french fries!
Is there a nondairy alternative for the cheese/"sauce"? I can't eat cheese but I still want a fancy dancy German pizza thingamabob. Perhaps a mustard type sauce? I'm not sure on what alternatives there could be.
RedNomad maybe you could try a vegan soy cream cheese? If it's only lactose and not dairy in general you can take a goat cream cheese, which is so tasty - especially when you top the flammkuchen with figs and honey! That's also a popular version
I usually burn my onions on purpose because I hate the taste of raw onions and do anything to avoid it (and I actually don't mind them extremely well done because I'm a freak like that), but this looks delicious! I think I'll try this someday.
Im a simple personne i see bacon or lardon i click
Kinder Bueno you r also subs 2 auntie fee :-)
Mmmmm......Onions, Bacon, Cheese. Yep! You've put the entire Holy Trinity of food into one dish!
Must. MAKE!!!!
You're amazing!!
Are you the real Guy Fieri?!
You're not supposed to pronounce the 'c' in 'blanc'.
Chef John, @3:00: formage blanc? White deformation? Well, almost. Which reminds me of a joke: Why do the French always look so sad on photographs? They say: "fromage"....
This looks absolutely terrific
Yesssss
Your videos make me so hungry!
It's funny because I lived 10 years in France and I know this dish by Flammenkuche, which is German, not Tarte Flambée. But this doesn't matter. Just thank you for reminding me how much it love it and miss it!
this is a very smelly recipe
at last a non sweet food video.
Can you use regular cream cheese as a substitute for fromage blanc or any of the other cheeses you mentioned? The consistency seems fairly similar based on what I see in the video
Tamara Tamtam Morris I have made this for a French person from the Alsace region using ricotta instead of the fromage blanc (mixed with creme fraiche) and she loved it and said it tasted authentic! I have also made it for myself with a low fat cream cheese and it tasted just as good!
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
king ranch chicken casserole, Greek lemon chicken, smothered pork chops coq au Vin and all of your techniques, thank you chef for these amazing recipes that I have followed and become a local culinary pro for all because of your tutelage
I would think that too much bacon would overpower it. Looks yummy though.
good I will try.
ummm bacon!
Magnificent! Add mushrooms and you can call it zapiekanka.
yeah, it looks good, but it's no chicken pot pie...
chef john, do you think this recipe could be done with the same sauce and toppings, but with a tortilla as the base and have the same deliciousness?
Would using the puff pastry from the mille feuille video be too much?
Are you drinking wine out of an old-fashioned glass??
Nice Chef J
Waaaaaay to thick ;) It must be rolled out very thin for that extra crisp. And its so much better without the pre cook thing but with a pizza Stone in a hot oven or better bbq :)