Tarte flambée with beefsteak tomato

Tarte flambée with beefsteak tomato

Total: 35 min. | Active: 15 min.
Nutritional value / people: 595 kcal
, Fat: 26 g
, Carbohydrate: 70 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pine nuts

3 tbsp pine nuts


100 g crème fraîche
1 garlic clove, squeezed
2 tbsp flat-leaf parsley, finely chopped
2 tbsp oregano, finely chopped
1 tbsp honey
½ tsp salt
a little pepper

Tarte flambée

2 rolled tarte flambée dough (approx. 25 x 42 cm)

To bake

450 g ProSpecieRara Coeur de Boeuf, cut crosswise into thin slices
150 g different coloured cherry tomatoes, cut in half
150 g soft goats' cheese
½ bunch parsley, roughly torn
salt and pepper to taste
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How it's done

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Pine nuts

Without adding any oil, toast the pine nuts in an uncoated frying pan until light brown, set aside.


Mix the crème fraîche, garlic, herbs and honey, season.

Tarte flambée

Roll out the dough, place on two baking trays lined with baking paper, coat with the sauce.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Top with half of the tomatoes, scatter half of the the goats' cheese on top. Place one tarte flambée on the top shelf of the oven and bake for a further 5 mins. Remove from the oven. Bake the second tarte flambée in the same way. Sprinkle with the reserved pine nuts and parsley, season.

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