…
Sweet
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methinks it’s a highly regional dish . . .
as explained to me by wizzened Swabs, in the per-thermometer days, it used bread dough to judge whether the stone-wood-fired-beehive-oven , was ‘hot enough’ to start baking the weekly bread run . . .
and the conflicts abound . . . .
most cite “left over bread dough” was used . . .
most cite “unleavened dough” was used . . .
uhmmm, “left over bread dough” would have yeast aka leavening . . . no?
“unleavened dough” actually makes more sense. yeasted bread dough takes hours to rise - especially at cool temps - so, would they make a fresh unleavened dough batch to test the oven?
or,
otoh, use a small chunk of risen dough for testing? . . .
history holds, per my Swaebisch friends . . . the toppings came as a " treat embellishment" for the children.
I do it with unleavened dough, creme fraiche + zweibel&speck (or substitute) . . .
sigh. . . if I could only get “green wine” . . . what an autumn party with zweibel kuechen I could make . . .
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Is the Swabian dish also called Flammkuchen?
The Zwiebelkuchen is distinct from Flammkuchen, as far as I know.
Alsace has both the Flammkuchen and their own Zwiebelkuchen. https://twobittart.com/2023/04/10/alsatian-onion-tart/
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yes, zwiebenkuchen is “onion pie” - not related, except by fond memories…
it’s a big dish-of-the-season in the Bodensee/Lake Constance area.
if you want it, you gotta’ make-it-yo’self.
however, the just fermenting wine - aka “green wine” - is pretty dang rare to find in USA, unless your uncle has a vineyard . . .
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I remember seeing it in Freiberg. I have been to the Lake Constance area a few time, but it’s been a while.
I might experiment a bit.
Federweisser is deliciously refreshing and effervescent. It’s also reallllly dangerous to drink since it continues to ferment in your body. Ask me how I know.
I can’t remember the last time I had Federweisser. Easily over a decade ago, some warm October day in the Eifel…
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FWIW, Trader Joe’s has a good frozen Alsatian tart.
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ach, jawohl!
does make one inclined to dance a bit . . .
enroute to a nice snack…
Ueberlingen - 1964
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The best tarte flambée I have eaten was at a restaurant Speceriet in Stockholm, the chef was a champion in pizza. Very light and crispy, with sour cream, pickled onion. Great snack for aperitif. No idea if this can be achieved without a wood fire. Maybe a hot pizza stone in oven but you don’t have the smoky taste.
Unfortunately, most tarte flambée I came across in Paris were mediocre, thick and heavy, over crowded with ingredients.
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