Blitz-Flammkuchen with rocket

Name: Blitz-Flammkuchen with rocket
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Spring onions; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 discs Toast; 100 g Diced ham; 1 collar Rocket; 50 g young lettuce; 50 g cherry tomatoes; 1 Shallot; 1 TABLESPOON Honey; 3 TABLESPOONS White wine vinegar; 3 TABLESPOONS Oil; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Spring onions
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 discs Toast
100 g Diced ham
1 collar Rocket
50 g young lettuce
50 g cherry tomatoes
1 Shallot
1 TABLESPOON Honey
3 TABLESPOONS White wine vinegar
3 TABLESPOONS Oil
baking paper

Directions

1
Wash and clean spring onions and cut into fine rings. Season sour cream with salt, pepper and paprika. Carefully roll bread slices a little flatter and place them on a baking tray lined with baking paper.
2
Spread with sour cream and sprinkle with ham and spring onions. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-12 minutes.
3
Wash the rocket, shake dry and chop coarsely. Wash lettuce, drain well. Mix the rocket with the lettuce, except for something to garnish. Wash and halve the tomatoes. Peel and finely dice the shallot.
4
Whisk honey, vinegar, salt and pepper. Beat the oil in a thin stream. Stir in the shallot. Mix the salad with the vinaigrette. Remove the tarte flambée from the oven, cut in half diagonally and arrange on plates with the salad.
5
Sprinkle with rocket.