Flammekueche Story

LIGHT, CRISPY & EUROPEAN


Flammekueche was originally a regional product from the Alsace-Lorraine region on the French side of the Rhine and the Baden/Palatinate area on the German side. It is a disk of unleavened dough that is traditionally spread with sour cream, speck (bacon) and onion and baked quickly (4-mins) and crisply.

It is the ideal accompaniment to beer, wine and cider consumption!

According to Sales Director of Tarte Gourmet Australia, Karin Greenslade, professional and private users with the freedom to experiment, apply toppings to suit local taste preference and the availability of fresh produce.

Variations range from traditional savory over vegetarian to sweet with apples and cinnamon and a table-flambeed Calvados finish!

The production of Flammekueche bases is according to the traditional recipe and meets the highest quality International standard food requirements. The production is carried out according to strict hygienic guidelines and is subject to regular inspection by an accredited food laboratory. Delivery to food outlets is carried out by highly reputable National food distributors.

The Flammekueche experience is more than just enjoying the finished product!

Flammekueche is simple, quick, light, tasty and versatile and can be shared amongst guests as a starter or served as main course or dessert.

Flammekueche is traditionally served direct to the table on thin timber oval or rectangular-shaped boards, which form part of the European dining experience.


FLAMMEKUECHE BASES

TRADITIONAL RECIPE

Together with the Flammekueche base – crème fraîche or sour cream form the basis for a good Flammekueche outcome. In Australia we recommend the use of Bulla Dairy Foods branded Crème fraîche or sour cream products for the best results.


Our Continental European production partners know what makes a good Flammekueche base. Behind this product is the experience of more than 15 years of work. Our bases can be removed easily without sticking to the packaging and are also suitable for freezing – without loss of quality.

Flammekueche bases
The bases are made according to a special process that results in first-class, light and crisp quality.

Flammekueche bases are available in the following forms:

tarte gourmet form oval
Weight: ca. 130 g
Size and form:
27 x 37 cm

tarte gourmet form midi
Weight: ca. 70 g
Size and form:
18.5 x 29 cm

FLAMMEKUECHE

Prepared to satisfy all tastes!



The classical preparation

filled with bacon and onions – can be refined on demand with fine cheese or grated garlic.

Mediterranean Style

hearty and spicy with soft cheese and pepperoni – the ideal companion to a glass of full-bodied red wine.

Salmon & Leek

The perfect companion to a beautiful glass of white wine or rosé.

INDULGENT

Seductive with apple and cinnamon – can be flambeed with Grand Marnier or Calvados or enjoyed with coffee.

 

TOPPING SUGGESTIONS

ALMOST ANYTHING IS POSSIBLE


Depending on the occasion and taste preferences, Flammekueche toppings can be varied and enjoyed in various flavours. Here are a few suggestions.Try it – you’ll never regret it!

HEARTY & SAVOURY


Classic Flammekueche

with bacon and onion


Gratinee Flammekueche
with bacon and onion and baked with fine cheese


Garlic Flammekueche
Served with bacon, onions and finely chopped garlic


Strasbourg Flammekueche
Served with onions and fine slices

 

BESPOKE & EXCLUSIVE


Salmon Flammekueche

Served with salmon and chives


Fromage Flammekueche
Filled with fine raw milk camembert


MEDITERRANEAN & SPICY


Mediterranean Flammekueche

Served with sheep’s cheese, peppers and olives


Flammekueche Provence
Served with sheep’s cheese, peppers and olives


Giovanni Flammekueche
Served with tomatoes, mozzarella and onions


Flammekueche Mexico
Covered with kidney beans, corn and onion rings


 Flammekueche Lilly
Served with tuna and onions

SWEET & INDULGENT


Calvados Flammekueche

Covered with thin apple slices, sweetened with cinnamon sugar and flambéed with calvados


Flammekueche Grand Manier
Covered with banana slices, sweetened with cinnamon sugar and flamed with Grand Manier.


Raspberry / Blueberry Flammekueche
Add raspberry or blueberry liqueur to the tarte flambée cream and cover the Flammekueche base with whole raspberries or blueberries