{"id":291,"date":"2022-04-21T21:45:00","date_gmt":"2022-04-21T19:45:00","guid":{"rendered":"https:\/\/der-bussard.de\/fr\/?p=291"},"modified":"2023-01-05T15:24:53","modified_gmt":"2023-01-05T14:24:53","slug":"la-tarte-flambee-tradition-dalsace","status":"publish","type":"post","link":"https:\/\/der-bussard.de\/fr\/2022\/04\/21\/la-tarte-flambee-tradition-dalsace\/","title":{"rendered":"La tarte flamb\u00e9e : Tradition d’Alsace"},"content":{"rendered":"\n

Autrefois, la tarte flamb\u00e9e servait \u00e0 estimer la temp\u00e9rature d’un four \u00e0 bois sans thermom\u00e8tre : Aujourd’hui, la tarte flamb\u00e9e est un classique de la cuisine alsacienne. La tarte flamb\u00e9e a \u00e9galement sa place dans la culture culinaire des r\u00e9gions voisines du Bade, du Palatinat et de la Sarre.
La base de chaque tarte flamb\u00e9e est un fond de p\u00e2te \u00e0 pain finement abaiss\u00e9. Traditionnellement, la tarte flamb\u00e9e est d’abord garnie avec une cr\u00e8me aigre ou une cr\u00e8me fra\u00eeche. On y ajoute une garniture de lardons et d’oignons. La tarte flamb\u00e9e est ensuite cuite \u00e0 feu vif dans un four \u00e0 bois. <\/p>\n\n\n\n

Garnitures pour tartes flamb\u00e9es<\/strong><\/h4>\n\n\n\n

Il existe d’innombrables garnitures pour une tarte flamb\u00e9e : Outre la garniture classique aux oignons et aux lardons, les tartes flamb\u00e9es peuvent \u00e9galement \u00eatre servies avec du saumon ou des crevettes. Pour une variante sucr\u00e9e, des tranches de pomme et de la cannelle conviennent parfaitement. Les fruits tropicaux comme les avocats conviennent \u00e9galement comme garniture d’une tarte flamb\u00e9e.
Le secret d’une tarte flamb\u00e9e est la cuisson \u00e0 tr\u00e8s haute temp\u00e9rature : dans ce cas, des temp\u00e9ratures de plus de 250 degr\u00e9s Celsius sont souhaitables.
Quelle que soit la garniture, la tartinade reste toujours la m\u00eame : il s’agit d’une cr\u00e8me \u00e0 base de cr\u00e8me fra\u00eeche ou cr\u00e8me aigre. <\/p>\n\n\n\n

\"\"
Tranches d’avocat sur une tarte flamb\u00e9e, \u00a9 Simon von Ludwig<\/a>, tous droits reserv\u00e9s<\/figcaption><\/figure>\n\n\n\n

Origine de la tarte flamb\u00e9e<\/strong><\/h4>\n\n\n\n

\u00c0 l’origine, la tarte flamb\u00e9e n’\u00e9tait pas un plat, mais un instrument : \u00e0 l’\u00e9poque o\u00f9 le thermom\u00e8tre de four n’\u00e9tait pas encore une \u00e9vidence, on prenait un petit morceau de p\u00e2te \u00e0 pain pour estimer la temp\u00e9rature du four. En effet, le pr\u00e9cieux pain devait ensuite \u00eatre cuit \u00e0 la bonne temp\u00e9rature.
La r\u00e8gle d’or \u00e9tait la suivante : si la tarte flamb\u00e9e \u00e9tait noire au bout de douze \u00e0 quinze minutes, il fallait laisser le four refroidir encore un peu avant de pousser le pain. Si la tarte flamb\u00e9e n’\u00e9tait pas encore cuite, le four manquait de temp\u00e9rature.
La tarte flamb\u00e9e existe d\u00e9j\u00e0 depuis des centaines d’ann\u00e9es : La premi\u00e8re mention dans la litt\u00e9rature se trouve en 1894 dans la biblioth\u00e8que de Strasbourg. On peut supposer que les fonds de p\u00e2te \u00e0 pain finement roul\u00e9s existent depuis des si\u00e8cles et ont \u00e9t\u00e9 baptis\u00e9s plus tard tartes flamb\u00e9es<\/em>.<\/p>\n\n\n\n

Pr\u00e9paration au four \u00e0 bois<\/strong><\/h4>\n\n\n\n

La tarte flamb\u00e9e n’\u00e9tait donc rien d’autre qu’un petit morceau de p\u00e2te \u00e0 pain qui servait \u00e0 \u00e9valuer la temp\u00e9rature du four \u00e0 bois : Au fil du temps, la tarte flamb\u00e9e est devenue un classique dont la r\u00e9putation a d\u00e9pass\u00e9 les fronti\u00e8res d\u2019Alsace.
Le nom de la tarte flamb\u00e9e en dit long sur son mode de pr\u00e9paration : la tarte flamb\u00e9e est pr\u00e9par\u00e9e sur une flamme nue. Traditionnellement, un four \u00e0 bois est utilis\u00e9 pour cela.
La tarte flamb\u00e9e est traditionnellement servie sur une planche en bois : on la coupe ensuite et on la d\u00e9guste chaude. <\/p>\n\n\n\n

Diff\u00e9rences par rapport \u00e0 la pizza <\/strong><\/h4>\n\n\n\n

M\u00eame si la pizza et la tarte flamb\u00e9e se ressemblent \u00e0 premi\u00e8re vue, il existe de grandes diff\u00e9rences : la pr\u00e9paration d’une p\u00e2te \u00e0 pizza n\u00e9cessite l’utilisation de levure, ce qui n’est pas le cas pour la p\u00e2te \u00e0 tarte flamb\u00e9e. Ainsi, la p\u00e2te \u00e0 tarte flamb\u00e9e est nettement plus fine que la p\u00e2te \u00e0 pizza : gr\u00e2ce \u00e0 la levure, la p\u00e2te \u00e0 pizza l\u00e8ve \u00e0 la cuisson, tandis que le fond de la tarte flamb\u00e9e reste fin.
De plus, les garnitures sont diff\u00e9rentes : Pour une pizza, on utilise une garniture de sauce tomate, alors que pour une tarte flamb\u00e9e, on utilise de la cr\u00e8me aigre ou de la cr\u00e8me fra\u00eeche. En ce qui concerne les diff\u00e9rentes garnitures, la tarte flamb\u00e9e et la pizza n’ont rien \u00e0 envier : Il existe d’innombrables garnitures pour les deux variantes de p\u00e2te. <\/p>\n\n\n\n

Tradition de la tarte flamb\u00e9e<\/strong><\/h4>\n\n\n\n

Souvent, la tarte flamb\u00e9e est accompagn\u00e9e d’un verre de vin : en \u00e9t\u00e9, le vin blanc accompagne parfaitement la tarte flamb\u00e9e, en hiver, le vin chaud accompagne la tarte flamb\u00e9e.
Malgr\u00e9 sa longue histoire, la recette d’une tarte flamb\u00e9e originale a peu chang\u00e9.
La tarte flamb\u00e9e n’est pas seulement une question de recette : la cuisson puis la d\u00e9gustation de la tarte flamb\u00e9e est une tradition \u00e0 part enti\u00e8re, en particulier en Alsace et dans les r\u00e9gions voisines. De nombreux restaurants et traiteurs se sont sp\u00e9cialis\u00e9s dans la pr\u00e9paration de la tarte flamb\u00e9e et ne proposent rien d’autre sur leur carte.<\/p>\n\n\n\n

Simon von Ludwig<\/a><\/p>\n\n\n\n

Plaisir chez Der Bussard<\/a><\/p><\/blockquote><\/figure>\n\n\n\n

Image d’article: Une tarte flamb\u00e9e garnie de tranches d’avocat, \u00a9 Simon von Ludwig<\/a>, tous droits reserv\u00e9s<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Autrefois, la tarte flamb\u00e9e servait \u00e0 estimer la temp\u00e9rature d’un four \u00e0 bois sans thermom\u00e8tre : Aujourd’hui, la tarte flamb\u00e9e est un classique de la …<\/p>\n","protected":false},"author":1,"featured_media":290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[22,14,23,31],"class_list":["post-291","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plaisir","tag-cuisine","tag-france","tag-plaisir","tag-tarte-flambee"],"yoast_head":"\nLa tarte flamb\u00e9e : Tradition d'Alsace – Der Bussard | FR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/der-bussard.de\/fr\/2022\/04\/21\/la-tarte-flambee-tradition-dalsace\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" 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