Tartes Flambée

It’s not a dessert, nor is it on fire, but it is crispy, cheesy and salty. Also known as Flammeküeche, Tarte Flambée originates from Alsace in eastern France, along the German border. When entertaining a large crowd, this dish is often served as a starter, but can also be served to smaller groups with a green salad for a gourmet main course.

Yield: Makes 2

Tartes Flambée


  • Flour for dusting*
  • 1 pkg (397 g) frozen puff pastry, thawed
  • 1 cup sour cream
  • 1/2 cup roughly chopped fresh Italian parsley
  • 2 cloves garlic, finely chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme, crumbled
  • 2 cups shredded Swiss cheese
  • 1 pkg (125 g) prosciutto, torn (about 9 slices)
  • 2 Granny Smith apples, cored and thinly sliced (1/8 inch)
  • 1 large yellow potato, thinly sliced (1/8 inch)


  1. On a lightly floured surface, cut pastry in half. Roll out each half into a 9x12 inch rectangle. Transfer pastries to parchment paper-lined baking sheets. Cover with plastic wrap and refrigerate for 30 minutes.
  2. Meanwhile, preheat oven to 450˚F.
  3. Combine sour cream, parsley, garlic, vinegar and thyme in a medium bowl. Stir to combine.
  4. To assemble, spread sour cream mixture over each pastry, dividing equally. Leave a 1/4 inch border along the edges. Top each with cheese, prosciutto, apples and potatoes.
  5. Bake on the middle rack until pastry is crispy and golden brown, about 30 – 40 minutes. Let cool for 5 – 10 minutes. Cut each pastry into 12 pieces and serve.
Nutritional analysis per piece:


172 calories, 11 g fat, 5.7 g protein, 12 g carbohydrate, 0.9 g fibre, 146 mg sodium

*Ingredient not included in nutritional analysis.