Tarte flambée with bacon

traditional topping of bacon and onions

Authentic tarte flambée from Alsace combining an ultra-thin, crispy base with a juicy topping. Made using the original recipe from the 1920s, this tarte flambée features a generous topping – bacon from Alsace and pieces of onion. No nitrite pickling salt is used for the beechwood-smoked bacon. Tarte flambée is traditionally enjoyed with family and friends as a starter or main course.

Ingredients

Dough: wheat flour*, water, sunflower oil*, rye flour*, sea salt, yeast*Topping: quark* 23%, crème fraiche* 17%, bacon* 10% (smoked pork bacon*, sea salt,seasoning* [acerola extract*, paprika*, garlic*, black pepper*, pink pepper*, juniper berries*],beechwood smoke), onions* 7%, water, cornflour*, sea salt
* organically grown

Nutritional information

Nutritional information per 100 g
Energy 972 kJ/232 kcal
Fat 12 g
of which saturates 6.4 g
Carbohydrate 22 g
of which sugar 2.5 g
Protein 7.9 g
Salt 1.1 g

Allergene

Contains: Cereals containing gluten and milk products (including lactose).

How to cook

Do not allow the tarte flambée to thaw at all prior to cooking. Preheat the oven, remove the film and place the frozen tarte flambée straight on a shelf in the lower third of the oven. Do not place baking paper underneath. Remove when crispy and serve hot.

8 to 12 minutes at 250 °C

The ultra-thin bases are spread with a combination of quark and crème fraiche then finished off with a generous topping. The main ingredients are sourced from regional producers in Alsace wherever possible. No additives, preservatives or genetically modified ingredients are used. Instead, the products preserve the original, authentic flavour of tarte flambée.

A family tradition

Emmanuel, how do you bake and eat the perfect tarte flambée?

“Here in Alsace, tarte flambée is baked in a large stone oven over an open fire. As the base is cooked over a high heat, it goes crispy very quickly. We invite family and friends over, sit around a large table and enjoy tarte flambée together as an aperitif with a glass of wine. Now that’s savoir vivre!”