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Recipe: Styrian tarte flambée with scarlet runner beans


for a baking tray or 12 small tartes flambées of 10 cm in diameter | cooks in 30 minutes (resting time excluded)

1. To make the base of the tarte flambée, knead together all of the ingredients to form a smooth dough and leave to stand for at least 1 hour. Pre-heat the oven to 220 °C top and bottom heat.

2. Mix the sour cream with the crème fraiche. Sear the mushrooms in olive oil and season with salt, pepper and rosemary.

3. Roll the dough out thin and either cut out circles of 10 cm in diameter or place all of the dough flat on the baking tray. Cover with the sour cream mix and top with the spring onions, tomatoes, mushrooms, smoked pork loin or smoked trout and scarlet runner beans. Finally, sprinkle with cheese and season with pepper.

4. Bake the small tartes flambées for approx. 4–6 minutes or a whole large tarte flambée for approx. 10–15 minutes.


The tarte flambée is particularly crisp when baked on a pizza stone.

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