Tarte Flambée

Tarte Flambée with crème fraîche and smoked lardons - like the very first flambées cooked by Alsatian bakers at the bottom of their bread ovens. We love it with a glass of white wine

Discovered in


Produced in France using


Flambée, omelette and cooking sausages

View This Recipe

Cooking Instructions:

Oven: Remove from packaging and place on an oven rack or baking tray. Cook at 200°C for between 6-10 mins to your preferred taste and crispness.

BBQ: Pop on the grill for 5 mins for a crisp golden finish.


These are guidelines only as cooking appliances may vary.

Do not reheat once cooked
Tarte Flambée
Finished Product
Energy (kJ) 1032
Energy (kcal) 247
Fat (g) 13
of which saturates (g) 5.4
Carbohydrates (g) 24
of which sugars 4.8
Protein (g) 6.4
Salt (g) 1.8


Allergy advice: for allergens see ingredients in bold

Tarte Flambée with Fromage Frais & Smoked Lardon Topping (60%) with Pastry Base (40%).

Fromage Frais and Smoked Lardon Topping contains Fromage Frais (33%) (Cow’s Milk), Smoked Lardons (29%), Crème Fraiche* (18%) (Milk), Onions (12%), Rapeseed Oil, Salt, Modified Maize Starch, Thickener: Guar Gum (Percentages on the topping).

Smoked Lardons contains Pork, Water, Salt, Dextrose, Natural Flavourings, Antioxidants: Ascorbic Acid, Rosemary extract; Preservative: Sodium Nitrite.

Pastry Base contains Wheat Flour, Water, Salt, Dehydrated and Deactivated Leaven (Rye), Emulsifier: Mono and Diglycerides of Fatty Acids, Malt Flour (Wheat).

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