Rye tarte flambée with grilled vegetables
very easy
60 mins
60 mins
Ingredients
- 1/2 cube (21 g) Yeast
- 1/2 TABLESPOON Sugar
- 200 g Flour
- 50 g Rye flour
- 7-10 Tbsp Salt
- 4 TABLESPOONS Sunflower oil
- 1/2 Courgette
- 1/2 Aubergine
- 1/2 yellow and red pepper
- 7-10 Tbsp Pepper
- 200 g granular cream cheese (0,8 % fat)
- 1 TABLESPOON Tomato paste
- 35 g Rocket
- 30 g Parmesan cheese
- 7-10 Tbsp Oil
Directions
- 1
Stir yeast with sugar until liquid. Put flour, rye flour and 1 pinch of salt in a bowl. Add the yeast mixture, 150-200 ml of lukewarm water and oil and knead to a smooth dough with the dough hooks of the hand mixer.
- 2
Cover the dough and let it rise in a warm place for about 45 minutes.
- 3
Wash, clean and slice the zucchini. Wash and clean the aubergine, cut in half horizontally and slice. Clean, wash and cut the peppers into large pieces. Grease a grill pan with oil, fry the vegetables in it bit by bit, season with salt and pepper.
- 4
Mix cream cheese and tomato paste, season with salt and pepper. Roll out the dough rectangularly on a floured work surface, place it on a greased baking tray, spread with the cream cheese cream.
- 5
Spread the vegetables on top and bake in a preheated oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 15 minutes until golden brown.
- 6
Wash the salad and shake dry. Finely slice the cheese. Take the tarte flambée out of the oven. Sprinkle with salad and cheese.
Nutrition Facts
400 kcal
51 g
13 g
18 g
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