{"id":2680,"date":"2012-12-10T12:25:26","date_gmt":"2012-12-10T20:25:26","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=2680"},"modified":"2012-12-13T12:49:01","modified_gmt":"2012-12-13T20:49:01","slug":"delicata-squash-flammekueche","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/delicata-squash-flammekueche\/","title":{"rendered":"Delicata Squash Flammekueche"},"content":{"rendered":"

Flammekueche<\/em> or Tarte Flamb\u00e9e\u00a0<\/em>(German or French for ‘flame tart’)\u00a0is an Alsatian pizza with a luscious cr\u00e8me fra\u00eeche or frommage blanc base that is topped with thinly sliced onions and lardon and cooked in a wood burning oven.<\/p>\n

\"tarte<\/a><\/p>\n

Todd Parsons Photography<\/p>\n<\/div>\n

If you ask for Tarte Flamb\u00e9e Gratin\u00e9e \u00a0<\/em>in Alsace\u00a0you will get an addition of Gruy\u00e8re, or if you demand your pizza foresti\u00e8re\u00a0<\/em>you will receive added mushrooms.\u00a0However, I think you will get nothing but strange looks if you ask for delicata squash slices<\/em>…hmmm…would the translation be courgi\u00e8re<\/em>?<\/p>\n

Tunitas Creek Kitchen whipped up this Alsatian pizza to pair with wheat beer from\u00a0Cypress Brewing Company<\/a>\u00a0at our recent dinner. We only made a few\u00a0slight<\/em>\u00a0changes to the original recipe \u2013 we added delicata squash, rosemary, pancetta instead of lardon, pecorino, and a drizzle of malt extract \u2013 an ooey gooey malty sweet tasting syrup used in beer making.<\/p>\n

\"Ms.<\/a><\/p>\n

Flammekueche, is said to have been created by bread bakers in Alsace to test the heat of their wood burning ovens. Legend has it, they would push the embers back and bake this pizza, then I presume enjoy a nice snack before getting down to business. The intense 700\u02daheat (or higher!) would torch the crust hence the term\u00a0Flamb\u00e9.<\/em><\/p>\n

\"\"<\/a><\/p>\n

Even though this pizza can be cooked in a regular oven the wood fire smokes the cream sauce base and makes this simple pie incredibly more-ish. The malt syrup drizzle adds a hop-y caramel flavor that brings everything together. Brian (co-owner of Cypress brew with wife Lea) tells me he brushes pizza crust with the syrup, which would also be tasty. I opted for the drizzle because it has the consistency of honey and its troublesome to get off the spoon and<\/em> off my fingers.<\/p>\n

Our guests thought the pairing went great together. But when you’re drinking fresh cold beer that looks as good as this…<\/p>\n

\"\"<\/a><\/p>\n

Cypress Brew Co. wheat Beer: Todd Parsons Photography<\/p>\n<\/div>\n

how can it not?<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Flammekueche or Tarte Flamb\u00e9e\u00a0(German or French for ‘flame tart’)\u00a0is an Alsatian pizza with a luscious cr\u00e8me fra\u00eeche or frommage blanc base that is topped with thinly sliced onions… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":2685,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7,679,852],"tags":[861,862,26,835,206,245,858,859,283,313,836,345,404,475,510,511,545,860,584,834,638,657,660],"class_list":["post-2680","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes-2","category-savory-pastry","category-tunitas-creek-kitchen","tag-alsace","tag-alsatian","tag-amy","tag-creek","tag-delicata","tag-featured","tag-featured-image","tag-flammekueche","tag-glaze","tag-holiday","tag-image","tag-kitchen","tag-ms-glaze","tag-pizza","tag-recipe","tag-recipes","tag-sauce","tag-seasonal","tag-squash","tag-tunitas","tag-unusual","tag-white","tag-winter"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2012\/11\/pnf_farmtotable_tp-0011.jpg?fit=2832%2C4256","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-He","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=2680"}],"version-history":[{"count":38,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2680\/revisions"}],"predecessor-version":[{"id":2793,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/2680\/revisions\/2793"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/2685"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=2680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=2680"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=2680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}