Winter tarte flambée with kale

Name: Winter tarte flambée with kale
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 150 g Fresh cream; 1/2 Organic Lemon; 7-10 Tbsp Chili Flakes; 7-10 Tbsp Salt; 1 pck (260 g each) Flammkuchen dough (refrigerated shelf; e.g. from Aunt Fanny); 125 g Bacon; 200 g Kale leaves; 2 TABLESPOONS Olive oil; 30 g Parmesan (piece)

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Attention: The rush is programmed here. Because everyone wants a piece - or two pieces - of the crunchy kale and bacon topping.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

150 g Fresh cream
1/2 Organic Lemon
7-10 Tbsp Chili Flakes
7-10 Tbsp Salt
1 pck (260 g each) Flammkuchen dough (refrigerated shelf; e.g. from Aunt Fanny)
125 g Bacon
200 g Kale leaves
2 TABLESPOONS Olive oil
30 g Parmesan (piece)

Directions

1
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Mix crème fraîche, lemon peel and 1 tsp. chilli. Season to taste with salt. Unroll the dough together with the baking paper on a baking tray. Fold in about 1 cm of the rim all around. Spread the chilli-crème-fraîche on the dough and cover with slices of bacon. Bake on the second rack from the bottom for about 20 minutes until crispy.
2
Meanwhile clean and wash the kale, pluck the leaves into pieces and blanch in boiling salted water for about 2 minutes. Drain, rinse with cold water and pat dry well. Mix the kale with oil and a little salt. After about 10 minutes baking time spread on the tarte flambée. Bake ready.
3
Finely slice the cheese with a peeler. Remove the tarte flambée from the oven and sprinkle with cheese.