Peach tarte flambée with Brie

Name: Peach tarte flambée with Brie
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 100 g Brie; 3 Peaches (e.g. yellow); 1 pck (260 g each) Flammkuchen dough (refrigerated shelf; e.g. from Aunt Fanny); 150 g Fresh cream; 12 thin slices of pancetta; 7-10 Tbsp Pepper; 30 g Arugula; 1 TABLESPOON liquid honey

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Cut a few nice slices off the pretty little fruit, and the hot advances of a Frenchman named Brie are not long in coming. Shh. But there's an instant dough involved.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

100 g Brie
3 Peaches (e.g. yellow)
1 pck (260 g each) Flammkuchen dough (refrigerated shelf; e.g. from Aunt Fanny)
150 g Fresh cream
12 thin slices of pancetta
7-10 Tbsp Pepper
30 g Arugula
1 TABLESPOON liquid honey

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Cut Brie into thin slices. Wash, halve and stone the peaches and cut into thin slices.
2
Unroll the dough and place on a baking tray with the baking paper. Spread a thin layer of crème fraîche, leaving a small rim free. Cover with peach wedges, pancetta and brie. Season with pepper. Bake in a hot oven for 15-20 minutes.
3
In the meantime, sort out the rocket, wash and spin dry. Remove the tarte flambée from the oven, sprinkle with honey and cut into pieces. Sprinkle with rocket.