Tarte flambée with leeks

fine leeks and flavourful Emmental
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 – rings of leek with tangy Emmental cheese on top. Tarte flambée is traditionally enjoyed with family and friends as a starter or main course.

Dough: wheat flour*, water, sunflower oil*, rye flour*, sea salt, yeast*Topping: quark* 21%, crème fraiche* 16%, Emmental* 11.5%, leeks* 9.5%, water,cornflour*, sea salt
* organically grown

Nutritional information
  • Nutritional information per 100 g
  • Energy 872 kJ/208 kcal
  • Fat 8.5 g
  • of which saturates 4.6 g
  • Carbohydrate 24 g
  • of which sugar 4.4 g
  • Protein 8.0 g
  • Salt 0.85 g
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
Heißluft: 8-12 Min. bei 200 °C

Authentic tarte flambée from Alsace

Biopolar’s new tarte flambée products are made by the Friedrich family using grandmother Caroline’s original recipe from the 1920s. They are prepared traditionally in the village of Geudertheim near Strasbourg.

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

Biopolar visits the production
Biopolar visits the production
Marie working in the production
Marie working in the production