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.
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).
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.
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