Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Tarte flambée
How it's done
Tarte flambée
Roll out the pastry, transfer to an aluminium grill tray together with the baking paper, spread the crème fraîche on top. Cover with the courgette and spring onions, season and sprinkle with pine nuts. Cover and grill over/on medium heat (approx. 200 °C for approx. 20 mins.
| Serve with: | Green salad |
|---|
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