Vaud-style tarte flambée

Chailly: Lausanne - CHUV Est

Chailly: Lausanne - CHUV Est

Chailly: Lausanne - CHUV Sud

Chailly: Lausanne - CHUV Sud

Chailly: Lausanne - CHUV Ouest

Chailly: Lausanne - CHUV Ouest

A thin, light and crispy dough, topped with potatoes, crème fraîche, spring onions and thin slices of genuine Vaud sausage.

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The succulent cabbage sausage from Vaud, “Saucisse aux choux vaudoise”, has an intriguing history. When the emperor Charlemagne summoned a gathering at Orbe in Vaud in AD 879, locals soon ran out of meat with which to feed the royal retinue. Butchers had the ingenious idea of bulking out their pork sausages with chopped cabbage – and a delicacy was born.


2 pizza bases (28 cm Ø)
on a floured board, flatten pizza dough to make 2 oval bases approx. 3 mm thick, transfer to 2 baking sheets lined with baking parchment.


 180 g crème fraîche


1/4 teaspoon salt, a little pepper

mix together, spread over bases,
leaving a margin approx. 1 cm wide
300 g waxy potatoes,
thinly sliced, using mandolin

arrange on base

1 cabbage sausage
(ca. 300 g)
cut open, scrape filling out with a
spoon, break up and scatter over
2 spring onions
chop white part finely, scatter
over base. Slice green part finely
and reserve for garnish
1/4 teaspoon salt, a little pepper


Bake: approx. 15 minutes in oven preheated to 220 °C (convection oven).
Remove from oven and garnish.

Per person: 47 g fat, 21 g protein, 74 g carbohydrate, 3374 kJ (803 kcal)

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