What is "tarte flambee"

Etymology 1 n. A baked dish consisting of a thin, crispy bread base covered with crème fraîche, usually topped with onion and bacon. Etymology 2

n. tarte flambée#English.

Tarte flambée is an Alsatian- Mosellan and South German dish composed of bread dough rolled out very thinly in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous specialties of the region.

Depending on the region, this dish can be called Flammekueche, Flàmmeküeche Flàmmaküacha or Flammekuechle in Alsatian, Flammkuche in Lorraine Franconian, Flammkuchen in German, which means "flame cake", or in French tarte flambée, which translates as "pie baked in the flames." Contrary to what the direct translation would suggest, tarte flambée is not usually flambéed, but cooked in a wood-fire oven. There are many variations of the original recipe, in terms of the garniture. The standard variations are:

• Gratinée: with added gruyère cheese;
• Forestière: with added mushrooms;
• Munster: with added munster cheese;
• Sweet: dessert version with apples, cinnamon, and flambéed with Calvados or another sweet liqueur.