Flat bread with tomatoes, vegetable onion, cheese and guacamole

Name: Flat bread with tomatoes, vegetable onion, cheese and guacamole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g Tomatoes; 1 Vegetable Onion; 1 Pot of basil; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Tabasco; 1 package (270 g; 6 pieces) thin flatbreads; 75 g medieval Gouda cheese; 150 g Fresh cream; 2 Avocados; 1 Garlic clove; 1 TEASPOON Lemon juice

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g Tomatoes
1 Vegetable Onion
1 Pot of basil
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Tabasco
1 package (270 g; 6 pieces) thin flatbreads
75 g medieval Gouda cheese
150 g Fresh cream
2 Avocados
1 Garlic clove
1 TEASPOON Lemon juice

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice the vegetable onion. Wash and chop basil. Melt butter. Fry diced onion in it.
2
Add the tomatoes, steam for another 2-3 minutes. Season with salt, pepper and a few dashes of Tabasco. Stir in basil. Spread the filling on the flat cakes, roll them up and put them into a suitable casserole dish.
3
Grate cheese, mix with crème fraîche and season with salt and pepper. Spread over the flat cakes and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes.
4
Meanwhile cut the avocados in half for the dip, remove the stone. Spoon the flesh from the skin. Peel the garlic and press it through a garlic press. Puree the fruit flesh, garlic and lemon juice.
5
Season to taste with salt, pepper and some Tabasco.