Salami tarte flambée

Name: Salami tarte flambée
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 can(s) (425 ml) 3 minutes sauerkraut; 1 (approx. 150 g) small, red pepper; 150 g Schmand; 1 coated Tsp Sweet peppers; 1/2 TEASPOON Salt; 7-10 Tbsp Pepper; 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); 80 g Hungarian salami in thin slices; 1/2 bunch Chives

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 can(s) (425 ml) 3 minutes sauerkraut
1 (approx. 150 g) small, red pepper
150 g Schmand
1 coated Tsp Sweet peppers
1/2 TEASPOON Salt
7-10 Tbsp Pepper
1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
80 g Hungarian salami in thin slices
1/2 bunch Chives

Directions

1
Place the sauerkraut on a sieve, drain well and squeeze out with your hands. Clean, wash and drain the peppers and dice them finely
2
Mix sour cream, paprika powder, salt and pepper. Remove the tarte flambée dough from the packaging and roll it out directly on a baking tray with the baking paper. Spread with paprika and sour cream
3
Spread sauerkraut and paprika on top and cover with salami. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) 2nd shelf from below for approx. 15 minutes. Wash chives, shake dry and cut into small rolls. Sprinkle the finished tarte flambée with chives and cut into 6-8 pieces
4
On eight pieces: