Alsace sets new record for the world’s longest tarte flambée
The plucky people of Dorlisheim, in Alsace, have set a new record for the longest tarte flambée at 45.85m, breaking the previous record of 38.80m from June 2022.
Tarte flambée, or flammekueche, is a traditional Alsatian dish featuring a thin, crispy crust traditionally made from bread dough, which is rolled out paper-thin. The base is typically topped with crème fraîche or fromage blanc, creating a creamy and slightly tangy layer, with toppings such as finely sliced onions and lardons. It is baked at high temperatures, often in a wood-fired oven, to achieve a lightly charred and crisp texture.
To accommodate their behemoth version, residents made a special contraption involving a double oven and 46m of stainless steel plates forming a tunnel.
The recipe took 35kg of dough, which was rolled out and baked blind, before 35kg of cheese and cream mixture was added, followed by 40kg of bacon and 15kg of onions. The flammekueche took two and a half hours to cook. It was then sliced up and sold to raise money for charity.
Fancy making your own (slightly smaller) version? Try our recipe…
Flammekueche (Tarte Flambée)
Ingredients
For the dough:
- 250 g 2 cups all-purpose flour
- 1/2 tsp salt
- 125 ml 1/2 cup water
- 2 tbsp olive oil
For the topping:
- 200 g 7 oz crème fraîche or sour cream
- 100 g 3.5 oz fromage blanc or plain Greek yogurt
- 1/4 tsp ground nutmeg
- Salt and freshly ground black pepper to taste
- 150 g 5 oz smoked bacon or pancetta, cut into small lardons
- 1 medium onion thinly sliced
Optional toppings:
- Grated Gruyère cheese or Emmental
- Fresh chives or parsley chopped (for garnish)
Instructions
- Prepare the dough. In a large bowl, mix the flour and salt. Add water and olive oil and knead into a smooth dough. Adjust with a little more flour or water if needed. Cover with a clean kitchen towel and let it rest for 30 minutes.
- Preheat the oven to 250°C (480°F) or as hot as your oven allows. Place a pizza stone or baking sheet inside to heat up.
- Prepare the topping. Mix crème fraîche and fromage blanc in a small bowl. Add nutmeg, salt, and pepper to taste.
- Divide the dough into two portions (for two thin tartes). Roll out each portion into a very thin rectangle or circle on a floured surface. Aim for paper-thin consistency. Place the rolled-out dough on parchment paper for easy transfer.
- Spread the cream mixture evenly over the dough, leaving a small border. Scatter the bacon lardons and onion slices over the top.
- Slide the flammekueche onto the preheated pizza stone or baking sheet using the parchment paper. Bake for 8–12 minutes, or until the edges are golden and crisp.
- Serve immediately, garnished with chives or parsley if you wish.
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Lead photo credit : A new record has been set for the longest tarte flambée © Shutterstock
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