Spinach-mushroom tarte flambée

Name: Spinach-mushroom tarte flambée
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 300 g young spinach; 250 g Mushrooms; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp salt, pepper; 1 package (260 g) Flambkuchen dough; 7-10 Tbsp Flour; 200 g Horseradish cream cheese; 1 Egg (Gr. M); 50 g Goat Gouda (piece)

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

300 g young spinach
250 g Mushrooms
2 TABLESPOONS Sunflower oil
7-10 Tbsp salt, pepper
1 package (260 g) Flambkuchen dough
7-10 Tbsp Flour
200 g Horseradish cream cheese
1 Egg (Gr. M)
50 g Goat Gouda (piece)

Directions

1
Wash the spinach and spin dry. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Rub mushrooms with kitchen paper or clean and halve them with a brush. Heat oil in a pan.
2
Fry the mushrooms for about 3 minutes, turning them over. Add spinach. Steam covered for about 2 minutes. Season with salt and pepper.
3
Roll out the tarte flambée dough. On the paper, roll in about 1 cm of dough all around (see below). Press the edge lightly with possibly floured fingertips. Place the paper on a baking tray.
4
For the glaze, stir cream cheese with egg until smooth. Spread on the dough until the edge. Spread the spinach mushrooms on top and press down gently. Bake in a hot oven on the lowest shelf for about 15 minutes.
5
Slice Gouda into fine shavings with a peeler. Take the tarte flambée out of the oven. Sprinkle with cheese.