Pointed cabbage tarte flambée

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean the cabbage, wash it, cut it in half and cut out the stalk. Cut cabbage into fine strips. ##Peel and finely chop the onions. Finely dice bacon, leave out in a pot, take out. Put oil in the pot, add onions and fry. Add cabbage, fry for about 6 minutes while turning. Season with salt, ##pepper## and nutmeg. Remove from the heat, let cool down a little. Roll out the tarte flambée dough with the baking paper on a baking tray. Spread with ##Crème fraîche, leaving an approx. 1 cm wide rim all around. Spread the pointed cabbage evenly on top and sprinkle with bacon. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 13-15 minutes. In the meantime, wash the chives, shake them dry and cut them into fine rolls. Mix sour cream and chives, up to 1 teaspoon for garnishing. Take the tarte flambée out of the oven, cut into about 10 pieces and arrange on a board. Sprinkle the sour cream as a blob with chives on the pieces, add the rest of the sour cream

2. 2

   With 10 people:

3. 3

   Waiting time approx. 15 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
16 g

FATS
22 g

PROTEINS
6 g