Tarte flambée with bacon
traditional topping of bacon and onions
Authentic tarte flambée from Alsace with a traditional topping.
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.
Ingredients
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
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
Heißluft: 8-12 Min. bei 200 °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!”
