Although a Tarte Flambée is traditionally just a by-product of bread baking, with the right toppings it can be a glorious tarte in its own rights. <br />For a seasonal twist on the classic, I have used beetroot and orange, which a balanced with goats' cheese and fresh rocket for a beautifully complex combination of flavours and textures. <br />In the Alsace and South Germany, a thinly rolled out piece of bread dough was used to check the temperature of the wood-fired ovens: if it baked to a crisp flatbread, the oven was ready to bake the loaves of bread the bakers had prepared. Adding toppings made sense, to the point that Tarte Flambées - or Flammekueche - have become a staple of the local cuisines. Simply hold back some dough when you are baking bread to make yourself a delicious snack! <br />

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