Sweet potato tarte flambée with harissa cream
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 1 pack of (260 g) fresh tarte flambée dough (approx. 40 x 24 cm; refrigerated shelf)
- 300 g ripened cream
- 2 TABLESPOONS Harissa (Arabic spice paste; tube)
- 7-10 Tbsp Salt
- 2 red onions
- 1-2 (approx. 300 g) Sweet potatoes
- 3-4 Stem(s) flat leaf parsley
Directions
- 1
Take the dough out of the refrigerator and let it rest at room temperature for about 10 minutes. Preheat the oven (electric cooker: 250 °C/circulating air: 225 °C/gas: see manufacturer).
- 2
For the cream mix sour cream and Harissa. Season to taste with salt. Peel onions and cut into strips. Peel and wash sweet potatoes and slice or cut them very thinly.
- 3
Unroll the dough and place it on a baking tray with the baking paper. Spread with harissa cream and cover with sweet potatoes and onions.
- 4
Bake in a hot oven for 10-12 minutes. In the meantime wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Sprinkle tarte flambée with parsley.
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