Flammkuchen dough made from spelt flour - thin & crispy, based on the Alsatian tradition

Attractive tiered pricing based on quantity purchased - from €1.08 net per unit

form

Oval

Around

traditionapprox. 130gapprox. 38 x 28cm

Rectangular

Midi

Select number of pastry bases

Pastry bases	Price
away 30 dough bases	€42,05
away 60 dough bases	€81,58 3% savings compared to the price of 30 units
away 120 dough bases	€147,66
away 360 dough bases	€429,69 3% savings compared to the price of 120 units
away 720 dough bases	€832,80 6% savings compared to the price of 120 units

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Tarte flambée dough spelt according to Alsatian recipe: without yeast, light & digestible, vegan & lactose-free, 100% natural ingredients.

Individually removable thanks to an innovative separating layer and professional packaging of 15 pieces, packaged under a protective atmosphere.

Dimensions of outer carton containing 120 pieces: 42 x 34 x 19 cm, 16.8 kg

Orders placed before 10 am are usually shipped the same day.

UPS shipping without refrigeration: reduced shelf life to 7 days from shipment; please freeze or consume the goods immediately upon receipt.

NAGEL refrigerated shipping: the best-before date is usually over 3 weeks and the product can be frozen without any problems.

Unbaked appearance: thin tarte flambée base

Baked appearance: yellow-golden, crispy thin base, individually topped

Ingredients: Spelt flour 66%, water, rapeseed oil, table salt

100%Spelt flour, water, rapeseed oil, table salt (may contain traces of wheat)

You can store the bases for up to one year at -18°C. Reseal the packaging tightly to avoid freezer burn.

Remove the foil and paper. Spread approximately 100g of seasoned or sweetened sour cream (crème fraîche, Schmand) evenly over the tarte flambée base, leaving a 0.5cm border, and top with the desired ingredients. Depending on the toppings, the tarte flambée can be enjoyed in a variety of flavors. Whether savory, spicy, or sweet: anything goes, for example: with salmon and spring onions, with Gorgonzola and spinach, with soft cheese (feta), pepperoni and bell peppers, with mushrooms, bacon, and herbs de Provence, or with diced apple and cinnamon sugar (recommendation: flambé with Calvados after baking).
Baking instructions: The best baking results are achieved in a preheated oven with a firebrick or wire rack. Bake the tarte flambée (without parchment paper/foil) directly on the firebrick or granite stone for 4-6 minutes at 250-300°C (480-570°F) using top and bottom heat until crispy. Alternatively: Bake in a preheated convection oven (reduce the fan speed as much as possible) with a baking plate or coated baking tray at 250°C (480°F) for approximately 5-7 minutes.

Spelt tarte flambée dough

Our spelt tarte flambée dough is the perfect base for authentic tarte flambée and a healthy baking experience. Made from high-quality spelt flour, this wafer-thin dough offers a crispy texture and a light, easily digestible baked result – completely free of yeast, flavor enhancers, or preservatives. The traditional recipe and the Slow Food philosophy are at the heart of this recipe.

Conveniently packaged in boxes of 15, separated by a parchment paper interlayer, the dough is ideal for home cooks and catering establishments. Thanks to our special manufacturing process, we guarantee a particularly thin yet stable dough that also impresses with its appearance and taste.

We offer flexible shipping options: For unrefrigerated shipping with UPS, the dough bases should be frozen immediately upon receipt (best before date: 7 days from shipment, see additional label). Refrigerated shipping with Nagel refrigerated shipping, on the other hand, allows for an original best before date of approximately 3-4 weeks, allowing you to store the dough longer without any loss of quality.

Choose our spelt tarte flambée dough and enjoy a traditional, healthy and crispy baked result – ideal for anyone who loves authentic tarte flambée.

Our spelt tarte flambée dough was specially developed for professional use. Whether for restaurants, events, or food trucks, you benefit from easy handling, flexible packaging sizes, and reliable quality. Thanks to the practical separating layers, the dough bases can be removed individually without damaging the other bases.

We offer attractive tiered pricing so you can optimally plan your needs. The dough can be stored both chilled and frozen, giving you maximum flexibility in storage and sales.

Whether it's a classic Alsatian tarte flambée or creative variations, the spelt tarte flambée dough always delivers an evenly crispy, stable baking result that will delight your customers.

Your benefits at a glance:

- Perfect for professional kitchens and catering services
- Long shelf life
- Easy portioning thanks to innovative packaging
- Ideal for vegan and lactose-free offerings

With our spelt tarte flambée dough, you're not only buying quality, but also efficiency and flexibility for your catering business. This way, you can always serve your customers perfect tarte flambée. Quickly, easily, and professionally.

Unrefrigerated shipping with UPS:

The dough bases must be frozen immediately upon receipt; the best before date is reduced to 7 days from dispatch (see additional label on the carton).

Refrigerated shipping with Nagel refrigerated forwarding company:

By maintaining the cold chain throughout, the original best-before date on the film is valid, usually approximately 3-4 weeks from receipt of the goods. The goods can be frozen before the best-before date without any loss of quality.
Refrigerated shipping is available for orders of 2 boxes of dough bases (120 pieces each), MDI dough bases (2 x 200 pieces).

Nutritional values per 100g:
Calorific value: 1053KJ (249 kcal)
Fat: 3.3g of which saturated fatty acids: 0.4g
Carbohydrates: 46g
Sugar: 0.3g
Protein: 7.6g
Salt: 1.0g

Cereals containing gluten and products thereof

Recipes for Tarte flambée dough spelt

Spelt tarte flambée "Münster cheese"

Deftiger Flammkuchen mit würzigem Munsterkäse, Speck, Zwiebeln, Kümmel und frischer Frühlingszwiebel – ein Elsass-Klassiker mit Charakter.

Zum Rezept

Tarte flambée dough with grapes, goat cheese and coppa

Flammkuchen mit süßen Trauben, cremigem Ziegenkäse, würziger Coppa und Thymian – raffiniert süß-herzhaft.

Zum Rezept

Tarte flambée with Hokkaido pumpkin and chorizo

Herzhafter Flammkuchen mit Hokkaido-Kürbis, würziger Chorizo, Knoblauch und Thymian – pikant, aromatisch, herbstlich.

Zum Rezept

Tarte flambée Bienenstich

Süßer Flammkuchen mit Vanillecrème, gerösteten Mandeln, Honig und Puderzucker – inspiriert vom klassischen Bienenstich.

Zum Rezept

Our recommendation for preparation

Place the fresh tarte flambée base on the baking board and spread it evenly with 90-100 g of tarte flambée cream (60 g for midi), leaving a border of 5-10 mm free.

Tarte flambée is best baked in a tarte flambée oven with a firebrick base at 280°C for about 3 minutes. In a well-preheated domestic oven, it cooks perfectly on a pizza stone at 250°C in about 4–5 minutes. The baking time varies depending on the oven.

The tarte flambée is ready when the edges are browned and the center doesn't sag. Served on a wooden board, it becomes a culinary experience.

Further information