Wiesn tarte flambée

Name: Wiesn tarte flambée
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Leek (leek; approx. 375 g); 2 thick slices of meat loaf (250-280 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 125 g Schmand; 40–50 g sweet mustard; 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); 100 g grated Gouda cheese (45 % fat in dry matter); 1/2 bunch Chives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 Leek (leek; approx. 375 g)
2 thick slices of meat loaf (250-280 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
125 g Schmand
40–50 g sweet mustard
1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
100 g grated Gouda cheese (45 % fat in dry matter)
1/2 bunch Chives

Directions

1
Preheat oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Meanwhile clean, wash and cut leek into rings. Cut liver loaf into strips. Heat the oil in a pan and steam the leeks for about 4 minutes, turning them over.
2
Season with salt and pepper, add Leberkäse and fold in. Mix sour cream and mustard. Remove the tarte flambée dough from the packaging and roll it out directly on a baking tray with the baking paper. Spread with mustard-mustard and sour cream, spread the leek mixture on top and mix with
3
Place in the oven (lowest shelf) and bake for about 15 minutes. If necessary, wash chives, shake dry and cut into small rolls. Sprinkle the finished tarte flambée with chives as desired and cut into 6 pieces.