Summer tarte flambée with goat's cream cheese, chorizo, pepperoni, olives and pesto

Name: Summer tarte flambée with goat's cream cheese, chorizo, pepperoni, olives and pesto
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 200 g Chorizo "Fort" (Spanish pepper salami in a ring, especially spicy); 75–100 g pesto alla genovese; 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); 1 (150 g) Natural goat cheese roll (45 % fat in dry matter); 125 g Kalamata Olives; 60–75 g pickled, mild peppers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

200 g Chorizo "Fort" (Spanish pepper salami in a ring, especially spicy)
75–100 g pesto alla genovese
1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
1 (150 g) Natural goat cheese roll (45 % fat in dry matter)
125 g Kalamata Olives
60–75 g pickled, mild peppers

Directions

1
Cut the chorizo into slices. Drain some pesto if it is very oily. Remove the tarte flambée dough from the packaging and roll it out directly on a baking tray with the baking paper
2
Spread the pesto in small blobs on the dough and spread it out a little at will. Cover with slices of sausage. Coarsely crumble the goat's cream cheese and sprinkle on the dough. Finally spread olives and pepperoni on the tarte flambée
3
Bake in the preheated oven, lower rack (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 15 minutes. Cut the finished tarte flambée into 6 pieces and serve