Greek-style tarte flambée
Shepherd's Cheese, Garlic & Hot Peppers
Our tarte flambées are made in Geudertheim, Alsace, near Strasbourg—according to Grandmother Caroline’s original recipe from the 1920s.
The paper-thin crust is carefully spread with quark and crème fraîche, topped with pepperoni and shepherd’s cheese, and seasoned with garlic and parsley.
Freshly baked, served hot, and—in Alsace—best enjoyed when shared with friends.
Ingredients
WHEAT FLOUR* 23%, QUARK* 22%, water 18%, CREME FRAICHE* 12%, hot peppers* 9% (hot peppers*, apple juice concentrate*, sea salt, acidifier: citric acid), WHITE CHEESE* 8%, garlic* 2%, parsley* 2%, corn starch*, sunflower oil*, sea salt, RYE FLOUR*, yeast*
* organically grown
Nutritional information
- Nutritional Information per 100 g
- Calories 773 kJ / 184 kcal
- Fat 8.6 g
- Saturated Fat 4.7 g
- Carbohydrates 21 g
- Sugar Content 1.9 g
- Protein 5.7 g
- Salt 1.1 g
Allergene
How to cook
Do not let the tarte flambée thaw or defrost. Preheat the oven, remove the foil, and bake the frozen tarte flambée on the rack in the lower third of the oven without parchment paper until crispy. Serve hot. Note: Please note that baking time may vary depending on your oven. Ihr Flammkuchen ist servierfertig, wenn der Boden schön kross und der Rand goldbraun ist.
Top and Bottom Heat
8 to 12 minutes at 250 °C
8 to 12 minutes at 250 °C