Flammkuchen bags at the end of the day

Name: Flammkuchen bags at the end of the day
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 stalk of leeks; 125 g Diced ham; 1 TABLESPOON Oil; 7-10 Tbsp pepper, salt; 200 g Schmand; 125 g grated gouda; 1 (260 g) Roll of tarte flambée dough (cooling shelf)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 stalk of leeks
125 g Diced ham
1 TABLESPOON Oil
7-10 Tbsp pepper, salt
200 g Schmand
125 g grated gouda
1 (260 g) Roll of tarte flambée dough (cooling shelf)

Directions

1
Clean, wash and chop the leek. Fry the ham in hot oil. Fry the leek for about 5 minutes. Season with pepper. Stir in half sour cream and cheese. Roll out the dough, quarter it and leave it on the paper.
2
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer).
3
Spread the leek mixture on one half of each dough piece. Fold the other half over, press down the edges. Sprinkle with the rest of the cheese. Bake in the oven for 15-18 minutes. Serve and add the rest of the sour cream.