Tarte Flambée TOPPING

Preparation and variations-Variety with the tarte flambée dough

In gastronomy, there are countless variations of the classic tarte flambée, reflecting flavor combinations of different ingredients and regional influences. Here are some popular variations and their preparation:

Alsatian tarte flambée: The classic tarte flambée from Alsace is topped with crème fraîche (with bible cheese), onions and bacon. Spread crème on the tarte flambée dough and top with thinly sliced onions and bacon strips. Bake in preheated oven at high heat until dough is crispy and lightly browned.
Mediterranean Tarte Flambée: This variation includes Mediterranean flavors such as sun-dried tomatoes, olives and feta cheese. Spread tomato sauce on the tarte flambée dough, if desired. Top with diced sun-dried tomatoes, olives and feta cheese. Bake in oven until dough is crisp and cheese is slightly melted.
Vegetarian tarte flambée: For a vegetarian version, the tarte flambée can be topped with a variety of vegetables. Spread the tarte dough with crème. Top with thinly sliced vegetables such as zucchini, peppers, mushrooms and cherry tomatoes. Sprinkle with fresh herbs such as basil or thyme and bake in the oven until the dough is crisp.
Sweet tarte flambée: Flammkuchen can also be enjoyed as sweet desserts. To do this, spread the tarte flambée dough with sweet cream, or a chocolate cream. Top with fresh berries such as strawberries or raspberries and bake in the oven until the pastry is crisp and the berries are lightly caramelized. Dust with powdered sugar before serving. Classically, the sweet tarte flambée is topped with apple and cinnamon, very often also flambéed with Calvados after baking.

These are just a few examples of tarte flambée variations in gastronomy. The possibilities are endless and can be adapted according to taste and creativity. It is important to distribute the ingredients evenly on the tarte flambée base to achieve a crispy and at the same time juicy texture.

Preparation Alsatian tarte flambée base, cream with bible cheese

Preheat the domestic oven to at least 250°C top and bottom heat. It is best to bake the tarte flambée in the lower part of the oven. If you use an oven with firebrick, preheat it as well. Please do not use the separating paper between the pastry bases as baking paper. If you use an electric tarte flambée oven, the baking temperature should be approx. 280 - 300°C (top heat always slightly more than bottom heat).

Now take the fresh tarte flambée base out of the packaging and place it on the preparation board without separating paper. Frozen pastry bases should be thawed in advance. Now spread the tarte flambée dough evenly with the tarte flambée cream. Make sure to leave a border of about 1 cm free. Top the tarte flambée evenly with the appropriate ingredients.

In the next step, transfer your tarte flambée from the board to the hot firebrick with light jerking movements. The baking time varies depending on the oven, the temperature and the amount of topping. The Alsatian tarte flambée is done baking when the edge is nicely browned and the tarte flambée no longer bends in the middle when lifted with the oven slide.

Served on the wooden board and cut into 8 pieces with a rolling knife, the tarte flambée becomes a culinary highlight for the catering trade, every party and every event. As a finishing touch, you can add finely chopped parsley to your tarte flambée as a garnish, depending on your taste.

I wish good success and bon appétit!

Your traditional tarte flambée baker "Maître Flambée"