Tomato salad on crispbread

Name: Tomato salad on crispbread
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 small zucchini (about 150 g); 3 large vine tomatoes; 1 small onion; 6 Stem(s) Basil; 4 TABLESPOONS Balsamic cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 1 package (260 g) fresh tarte flambée dough (cooling shelf); 2 TEASPOONS dried Italian herbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 small zucchini (about 150 g)
3 large vine tomatoes
1 small onion
6 Stem(s) Basil
4 TABLESPOONS Balsamic cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
1 package (260 g) fresh tarte flambée dough (cooling shelf)
2 TEASPOONS dried Italian herbs

Directions

1
Clean, wash and finely dice the zucchini and tomatoes. Peel and chop the onion. Wash the basil and remove the leaves. Mix everything and season with 2 tablespoons of balsamic cream, salt, pepper and a little sugar.
2
Stir in 1 tablespoon of oil. Portion the dough before baking: First cut lengthwise into halves, then three times crosswise into rectangles. Unroll dough together with baking paper and cut into 8 rectangles. Pull onto a baking tray.
3
Sprinkle with dried herbs and sprinkle with 2 tablespoons of oil. Bake in a preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) for 10-12 minutes. Remove from oven. Just before serving, arrange salad on top and sprinkle with the rest of the balsamic cream.