Two kinds of tarte flambée
easy
45 mins
45 mins
Ingredients
- 2 packs (à 260 g) Fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm)
- 150 g Fresh goat cheese
- 2 TABLESPOONS Milk
- 200 g cherry tomatoes
- 25 g Pine nuts
- 1 Spring onion
- 1 TEASPOON coarse salt
- 7-10 Tbsp Pepper
- 150 g Schmand
- 125 g Mozzarella cheese
- 1 TEASPOON Italian dried herbs
- 75 g Salami in thin slices
- 2-3 stem(s) Basil
- 50 g small black olives
Directions
- 1
Roll out a tarte flambée dough with the baking paper on a baking tray. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 6 minutes. In the meantime, stir cream cheese and milk until smooth.
- 2
Wash and slice the tomatoes. Remove the dough from the oven, spread with cream cheese, cover with tomatoes and sprinkle with pine nuts. Bake at the same temperature for another 6-8 minutes. In the meantime, clean and wash the spring onion and cut it into rings.
- 3
Remove the tarte flambée from the oven, sprinkle with spring onion and season with salt and pepper. Unroll the second tarte flambée dough with the baking paper on the baking tray. Bake at the same temperature for about 6 minutes.
- 4
In the meantime stir the sour cream until smooth. Dab mozzarella dry and cut into thin slices. Take the dough out of the oven, spread with sour cream and sprinkle with herbs. Spread the salami and mozzarella on top.
- 5
Bake at the same temperature for another 6-8 minutes. Wash basil, shake dry, pluck leaves from the stalks. Remove from the oven, sprinkle with olives and basil. Cut each tarte flambée into about 8 pieces and serve.
Nutrition Facts
190 kcal
16 g
10 g
8 g
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