BL205 - Kochersberg, home of Tarte flambée

In bygone days, the task of baking bread for the coming weeks was an excuse for organising a little celebration. The leftover dough would be rolled out to form a thin base and covered with thick cream and/or quark cheese and a scattering of bacon chunks and onion rings. It was only in the 1960s that Tarte flambée - now a speciality that ranks as a must - finally made its way onto the region’s restaurant tables.