Tarte flambée from the tray with ham

Name: Tarte flambée from the tray with ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Head (approximately 1 kg) Cauliflower; 200 g Gouda cheese; 1 egg (size M); 7-10 Tbsp Salt; 1 Garlic clove; 200 g Schmand; 7-10 Tbsp Pepper; 100 g cooked ham, in 2 thick slices; 60 g Spring onions; 8 Stem(s) Thyme; 300 g cherry tomatoes; baking paper

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Head (approximately 1 kg) Cauliflower
200 g Gouda cheese
1 egg (size M)
7-10 Tbsp Salt
1 Garlic clove
200 g Schmand
7-10 Tbsp Pepper
100 g cooked ham, in 2 thick slices
60 g Spring onions
8 Stem(s) Thyme
300 g cherry tomatoes
baking paper

Directions

1
Clean, wash and roughly grate the cauliflower. Grate cheese finely. Mix cauliflower, egg and cheese. Season with salt. Line 2 trays with baking paper. Halve the cauliflower mixture and form each half on a baking tray to a tarte flambée base (approx. 28 cm Ø).
2
Pre-bake in the preheated oven (electric oven: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) for approx. 10 minutes one after the other.
3
Peel the garlic and press it through a garlic press. Mix sour cream and garlic and season with salt and pepper. Finely dice the ham. Clean and wash spring onions and cut into small rolls.
4
Wash the thyme, shake dry. Remove the leaves from the stems, except for a little garnish. Wash the tomatoes, drain and cut in half.
5
Spread the sour cream on the cauliflower bases and smooth it down. Cover with ham, spring onions and tomatoes and sprinkle with thyme. Bake in the preheated oven at the same temperature for about 12 minutes, one after the other.
6
Remove from the oven, arrange and garnish with thyme.