Brisbane Local Food

Growing local

Last Night I made my first Flamiche - When I make my next Flamiche I will have to buy a wider Pie type Tin as mine was actually a bit to small for this wonderful Bread/Pie recipe which meant the Bread was a little thick around the edges, but not really a problem as the filling was so tasty we were able to spread it on the bread as we pulled it apart. Also next time I would give the Pie/Bread more time for the filling to set before cutting. I used 300gms Creme Fraiche in my Recipe along with Lardons of 200gms sliced Pancetta, 2 x Leeks, 3 x Eggs, a Red Onion, Nutmeg and 150gms Gruyere Cheese. We enjoyed our Flamiche along a Spelt Salad I had made.

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Comment by Dianne Caswell on March 16, 2019 at 19:10

I think it fascinating how foods change from Region to Region and Country to Country. This is what I like about being a little bit game to find a recipe that is new to me. Graham agrees that a thinner base would have been good, but this Bread Recipe is a Brioche and it would be a shame to go too thin.

Comment by Andrew Cumberland on March 16, 2019 at 17:10

Okay - it's a variation of flammkuchen, flammkuch or tarte flambee which is an Alsatian pizza.  I ate tons of it when I was in Strasbourg.  They used to sell it really cheap with huge steins of beer.  Here's a link Dianne.   Flammkuchen  You really need to try it on the thin base - beautiful.  Strasbourg has been German and French on several occasions.  They must have adapted a version further south.  How interesting. 

Comment by Andrew Cumberland on March 15, 2019 at 23:38

That looks pretty darn good!

Comment by Elaine de Saxe on March 15, 2019 at 13:10

Droool! ;-)

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