Quick rocket-ham tarte flambée

Name: Quick rocket-ham tarte flambée
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 2 Federation Rocket; 1 TABLESPOON Hazelnut kernels; 50 g Pecorino cheese; 4-5 Tbsp Olive oil; 3-4 Tbsp Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 Tomatoes; 150 g Mushrooms; 1 package (260 g) Fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm); 10 discs Salmon ham with camembert

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

2 Federation Rocket
1 TABLESPOON Hazelnut kernels
50 g Pecorino cheese
4-5 Tbsp Olive oil
3-4 Tbsp Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 Tomatoes
150 g Mushrooms
1 package (260 g) Fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm)
10 discs Salmon ham with camembert

Directions

1
Clean, wash and shake dry the rocket. Cut approx. 1 bunch of rocket smaller. Chop the hazelnuts, roast them brown in a pan without fat, take them out. Grate 15 g cheese. Put olive oil, chopped rocket, hazelnuts and grated cheese into a high container and puree with a blender.
2
Mix pesto with sour cream, season with salt, pepper and a little sugar. Wash, clean and slice the tomatoes. Clean, wash and slice the mushrooms. Roll out the dough and place on a baking tray on baking paper.
3
Spread the pesto-cream mixture over it and smooth it down. Cover with tomato slices and mushrooms. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 13-15 minutes.
4
Slice the remaining cheese. Cut the tarte flambée into pieces, cover with rocket and 1 slice of ham each, and sprinkle with Pecorino slicer.