The right base: Thin tarte flambée base

To bake a typical, crispy tarte flambée, the most important thing is the base – the thin tarte flambée base. For this, our tarte flambée dough is pressed particularly thinly using a special hot-pressing process. This makes the tarte flambée truly crispy and crunchy.

Preparing our tarte flambée dough

First, you should turn on your oven so that it reaches the desired temperature. Next, gather all the accessories and necessary ingredients. If you want to make your own tarte flambée cream, it's best to mix crème fraîche, sour cream and/or quark in a 1:1 ratio. If you are using quark, first stir it in a bowl until smooth to avoid any lumps. Season the cream carefully with salt, pepper and nutmeg or with our delicious spice mix . Then let the cream sit for about half an hour and only then add more seasoning if necessary. This will prevent the cream from becoming too spicy. In our shop, you can also find our popular tarte flambée cream with typical Alsatian Bibbeleskäs. Now cut all the ingredients you want to top the tarte flambée with so that they cook well during later baking. Very firm vegetables, for example, should be pre-cooked briefly if necessary, as the baking process only takes a few minutes.

To prepare the tarte flambée base, place it on a board, preferably a baking tray , without the release paper. Make sure to thaw frozen bases well in advance.

Top the tarte flambée dough

Now spread around 90g of the tarte flambée cream evenly over the tarte flambée dough using the spreading knife , leaving a border of around one to one and a half centimeters free so that none of the cream gets onto the tarte flambée stone. If it burns, it will negatively affect the taste of the tarte flambée. This will also save you the time-consuming task of cleaning the oven due to burnt-on food. Now spread the prepared ingredients, such as sliced ​​onions and bacon, evenly over the cream, leaving a small edge free here too. Try out different ingredients - vegetables, cheese, fish, meat or even fruit are all suitable. You can also find inspiration in our recipe section .

Baking tarte flambée dough: In a stone oven (electric or wood-fired oven), in an oven or in a convection oven

There are different options for the baking process: Depending on the oven you use, you'll need to consider different things. In principle, all types of ovens are suitable: from domestic ovens to electric stone ovens, wood-fired ovens, and combi steamers. For a truly authentic tarte flambée experience, we recommend using a stone oven.

In our shop, you'll find electric firebrick ovens. Firebricks have the ability to absorb moisture from baked goods and then release it back into them, creating their special crispiness.

The electric stone oven is preheated to 280–300°C, which takes approximately 20 to 30 minutes. The topped tarte flambées are gently placed from the baking tray into the oven. Depending on the toppings, they bake for three to five minutes.

The wood-fired oven bakes at approximately 300°C (572°F). The tarte flambées are placed into the baking chamber using a loading board or an oven slide. Using a wood-fired oven is the most traditional way to bake tarte flambée. The wood used also allows for a lovely smoky flavor. Because the heat is difficult to control, you should be careful not to leave the tarte flambée in the oven for too long.

In your home oven, you can bake on the existing baking sheet or use a tarte flambée stone, which is placed on the oven rack. In both cases, it's best to use the second rack from the bottom. Preheat the oven to maximum temperature (usually 250°C) using top/bottom heat. To ensure the stone heats up properly, let it sit in the oven for about 30 minutes. Slide the topped tarte flambée (without paper!) onto the preheated stone or baking sheet and bake for between five and seven minutes.

You can also use your convection oven for this: For combi-steamers, we offer a special 1/1 GN baking tray. These are thicker than standard Gastronorm trays. This allows them to retain more heat and, similar to a firebrick, transfer it back to the tarte flambée very effectively. They also have a non-stick coating, so the tarte flambée won't stick.
You also have the option of baking on perforated trays. These also have a special coating to prevent the tarte flambée base from sticking. The temperature in the convection oven should be set to 300°C, and the fan should be turned down as much as possible or turned off completely to prevent the tarte flambée from drying out.

Serve the finished tarte flambée

It's best to remove the finished tarte flambée from the oven using an oven peel . Before serving, cut the fresh tarte flambée into six to eight hand-sized pieces and place them on a tarte flambée board. The wood retains the heat from the tarte flambée, keeping it warm longer.

And then all that's left to do is enjoy!