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COOKING DIRECTIONS

COOKING DIRECTIONS - FLAMMEKUECHE AND THIN TARTS

The Art of the perfect tart

To initiate you into the art of the Flammekueche and divulge the secret that contains the combination of taste and the texture of any Flammekueche, we are going to let you in on a little secret...
The key to a successful Flammekueche is you!
As of now, we are passing our creation on to you, raw (not precooked) but ready for the last act.

First, preheat oven and baking tray to 250°C (475°F) no matter what type of oven.

Remove plastic wrapping from the frozen tart and place it on preheated baking tray in the middle of the oven. As each oven is different, baking times and temperatures may vary.
Bake until the tart is cooked completely through (it takes generally between 9 and 13 minutes).

A little trick to know if your tart is well-cooked

Once the tart is well browned, if you lift one side and the tart does not bend, it is well cooked!

Let stand for 1 to 2 minutes on a cooling rack before serving.

NOT SUITABLE FOR TOASTER OVENS OR MICROWAVES

These guidelines are useful for all varieties of Flamm'. Some may need more cooking time based on the richness of the topping, it’s your hand-turn and the strength of your oven that will make the difference.

COOKING DIRECTIONS - QUICHES AND ONION TARTS

Preheat oven and baking tray to 360°F for a fan-assisted oven and to 400°F for a traditional oven.

Remove frozen Quiche or Onion Tart from the packaging and remove also the aluminum mold.

Place Quiche or Onion Tart directly on preheated baking tray in the middle of the oven.

Heat for 20 to 25 minutes until the Quiche or the Onion Tart is warmed through its core.

Let stand for 3 to 5 minutes before serving.

NOT SUITABLE FOR TOASTER OVENS OR MICROWAVES