Tarte Flambée

This Tarte Flambée has lovely smoky flavours, just like the very first flambées cooked by Alsatian bakers at the bottom of their bread ovens. Try topping with spinach and chilli oil.

Discovered in

France

Produced in France using

Try:

Flambée, omelette and cooking sausages

View This Recipe

Cooking Instructions:

Oven: Remove from packaging and place on an oven rack or baking tray. Cook at 200°C for between 6-10 mins to your preferred taste and crispness.

BBQ: Pop on the grill for 5 mins for a crisp golden finish.

Info

These are guidelines only as cooking appliances may vary.

Do not reheat once cooked
Nutritional
Information
Tarte Flambée
100g
Finished Product
Energy (kJ) 1021
Energy (kcal) 244
Fat (g) 11.8
of which saturates (g) 4.7
Carbohydrates (g) 27.2
of which sugars 5.0
Protein (g) 6.4
Salt (g) 1.5

Ingredients:

Allergy advice: for allergens see ingredients in bold

Tarte Flambée with Fromage Frais & Smoked Lardon Topping (60%) with Pastry Base (40%).

Fromage Frais and Smoked Lardon Topping contains Fromage Frais (33%) (Cow’s Milk), Smoked Lardons (29%), Crème Fraiche* (18%) (Milk), Onions (12%), Rapeseed Oil, Salt, Modified Maize Starch, Thickener: Guar Gum (Percentages on the topping).

Smoked Lardons contains Pork, Water, Salt, Dextrose, Natural Flavourings, Antioxidants: Ascorbic Acid, Rosemary extract; Preservative: Sodium Nitrite.

Pastry Base contains Wheat Flour, Water, Salt, Dehydrated and Deactivated Leaven (Rye), Emulsifier: Mono and Diglycerides of Fatty Acids, Malt Flour (Wheat).