Tarte flambée with beefsteak tomato

Tarte flambée with beefsteak tomato

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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pine nuts

3tbsp pine nuts

Sauce

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

Tarte flambée

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

To bake

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

Pine nuts

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

Sauce

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 the tomatoes, scatter the goats' cheese on top.

Place one tarte flambée on the top shelf of the oven (preheated to 240°C) 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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