Flammekueche (Alsatian), Flammkuchen (Standard German), or tarte flambée (French), is a speciality of the region of Alsace,[1] German-speaking Moselle, Baden and the Palatinate.

The name of the dish varies in local dialects; it is called Flàmmeküeche,[3] or Flàmmaküacha in Alsatian, or Flammkuche in Lorraine Franconian – compare (Standard) German Flammkuchen.

The standard variations are:[4] The dish was created by farmers from Alsace, Baden and the Palatinate who used to bake bread once a week.

The Flammekueche was originally a homemade dish which did not make its urban restaurant debut until the "pizza craze" of the 1960s.

The embers would be pushed aside to make room for the cake in the middle of the oven, and the intense heat would be able to bake it in one or two minutes.