Heaven and Earth As Tarte Flambée

5 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 1 role Tarte flambée batter (e.g. Aunt Fanny)
  • 200 g Sour cream
  • 2 Piece Peeled potatoes
  • 2 Piece Spring onions
  • 1 Piece Apple
  • 125 g approx Blood sausage
  • 1 Piece Bigger red onion
  • Salt, pepper, marjoram
  • Oil e.g. Frying the potatoes



  • Mix the sour cream with salt, pepper and a little marjoram.
  • Cut the potatoes into small cubes and fry them in a little hot oil in the pan for 6 - 7 minutes. Close the lid at the same time. Stir in between. Season with salt and pepper. Let something cool down. (I happened to have a leftover slice of bacon, which I added. You can also fry ham cubes)
  • In the meantime, cut the spring onions into rings, put the leek greens aside for the garnish. Cut the red onion into rings. Peel and quarter the apple and cut into thin slices. Also cut the black pudding into thin slices.
  • Preheat the oven to 220 degrees top / bottom heat. For tarte flambée, circulating air is not so well suited as it does not get as crispy on the bottom.
  • Roll out the tarte flambée dough on a baking sheet. Spread the sour cream on top. Then, one after the other, distribute the potato cubes, spring onion rings, apple slices, black pudding slices and finally the red onion rings evenly on top. Pour some salt, pepper and marjoram over it and bake in the oven on the lowest rack for 15-20 minutes.
  • Divide the finished tarte flambée into four parts and spread the green onion rings on top.
  • It tasted very good.
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Potato and Egg Casserole

Potato Strudel with Blood and Liver Sausage Filling and Pineapple and Cream Cabbage