Tomato-mozzarella tarte flambée

Name: Tomato-mozzarella tarte flambée
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 2 Bottled tomatoes; 50 g yellow cherry tomatoes; 2 (125 g each) balls of mozzarella cheese; 1 TABLESPOON Pesto (glass); 125 g Schmand; 7-10 Tbsp 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; refrigerated shelf); 1 collar (approx. 80 g) Rocket

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 3

2 Bottled tomatoes
50 g yellow cherry tomatoes
2 (125 g each) balls of mozzarella cheese
1 TABLESPOON Pesto (glass)
125 g Schmand
7-10 Tbsp 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; refrigerated shelf)
1 collar (approx. 80 g) Rocket

Directions

1
Wash and clean the tomato. Slice the bottled tomatoes, cut the cherry tomatoes in half. Cut mozzarella into slices. Mix pesto and sour cream and season with salt and pepper. Unroll the tarte flambée and place it on a baking tray with the baking paper.
2
Spread with sour cream, leaving an approx. 1 cm wide edge free. Cover tarte flambée with tomatoes and mozzarella, sprinkle with coarse pepper. Bake the cake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-15 minutes.
3
In the meantime, clean and wash the rocket. Remove the tarte flambée from the oven, spread the rocket on top and serve immediately.