Flambé with cauliflower base

Name: Flambé with cauliflower base
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Cauliflower (about 1 kg); 200 g medieval Gouda (piece); 1 Egg (Gr. M); 7-10 Tbsp Salt; 1 Garlic clove; 200 g Schmand; 7-10 Tbsp Pepper; 2 disc/s (approx. 100 g) cooked ham; 2 Spring onions; 8 Stem/s Thyme; 300 g cherry tomatoes; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Here the "dough" for the base is not made from flour, but from finely chopped cauliflower and cheese. You will be amazed how good it tastes!

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Cauliflower (about 1 kg)
200 g medieval Gouda (piece)
1 Egg (Gr. M)
7-10 Tbsp Salt
1 Garlic clove
200 g Schmand
7-10 Tbsp Pepper
2 disc/s (approx. 100 g) cooked ham
2 Spring onions
8 Stem/s Thyme
300 g cherry tomatoes
baking paper

Directions

1
Clean, wash and roughly grate the cauliflower. Grate cheese finely. Mix cauliflower, egg and cheese. Season with salt. Line two trays with baking paper. Halve the cauliflower mixture, press each half on a tray to form a flat tarte flambée base (approx. 28 cm Ø). Pre-bake one after the other in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer) for about 10 minutes.
2
Meanwhile peel and finely chop the garlic. Mix sour cream and garlic, season with salt and pepper. Finely dice the ham. Clean and wash spring onions and cut into rings. Wash thyme, shake dry and remove the leaves. Wash and halve the tomatoes.
3
Spread the sour cream on the cauliflower bases and smooth it down. Cover with ham, spring onions and tomatoes and sprinkle with thyme. Bake one after the other in a preheated oven at the same temperature for about 12 minutes.
4
Grate the cauliflower with the stalk on the coarse side of a kitchen grater. It is even faster with a universal chopper: chop the cabbage into small portions.