Recipe tarte flambée with apple and black pudding
Tarte flambée with apple and black pudding
Ingredients for one tarte flambée:
- 1 Tarte flambée base
- Approx 100g tarte flambée crème
- ½ red onion cut into fine rings
- 1 apple cut into thin slices
- 150g sliced black pudding
- 100g Emmental cheese, grated
- Fresh rosemary plucked
Take a Flammkuchen base and spread it generously with about 100g of the Flammkuchen Crème or Crème fraîche flavored with our Flammkuchen seasoning Maître Flambée Café de Strasbourg. Leave a margin of about 1 cm. Now spread the apple slices, black pudding, onion rings and grated Emmental cheese on the tarte flambée. Bake the tarte flambée until it is lightly browned. Traditionally, Flammkuchen is served cut into pieces on a wooden board.
Information about black pudding
Blood sausage is a traditional sausage speciality from Bavaria, the Palatinate and other parts of Germany.
The main ingredients of blood sausage are pork, pork blood and bacon. These ingredients are finely minced and mixed with spices such as salt, pepper, marjoram and caraway seeds. Nitrite curing salt is added to improve the color and flavor and to make the sausage last longer. The mixture is then filled into sausage casings and cooked.
Blood sausage has a characteristic taste, which is slightly salty and spicy. Traditionally, blood sausage is cut into thin slices and served cold or warm. It is often enjoyed as part of a hearty Bavarian breakfast or as a side dish with bread and potatoes, or as here with tarte flambée.Overall, black pudding is a unique and traditional sausage specialty with a special taste and appearance. It is worth trying it to experience the local culinary diversity.
Flammkuchen with black pudding and apple is an interesting combination of sweet and savory flavors. The sweet and sour apple harmonizes well with the spicy black pudding. This dish is suitable as an appetizer, main course or even as a snack in between.
„Maître Flambée“ wishes Bon Appetit