Tarte flambée with smoked trout

Tarte flambée with smoked trout

Total: 35 Min. | Active: 20 Min.
Nutritional value / people: 325 kcal
, Fat: 14 g
, Carbohydrate: 34 g
, Protein: 14 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@bettybossi.ch

To bake the tarte flambée

1 tarte flambée dough, rolled into a rectangle (approx. 290 g)
100 g cream cheese (e.g. Philadelphia)
2 spring onions incl. green parts, cut into thin rings
250 g cherry tomatoes, halved
½ tsp salt
a little pepper
2 tsp olive oil

Topping

125 g smoked trout filets, torn into pieces
½ tbsp horseradish, grated
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How it's done

To bake the tarte flambée

Place the dough on a tray along with the baking paper. Spread the cream cheese over the top, leaving a border of approx. 1.5 cm all the way around. Top with the spring onions and tomatoes, season, drizzle with oil.

Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 240°C.

Topping

Remove the tarte flambée from the oven, top with the trout fillets and horseradish.

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