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


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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To bake the tarte flambée

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


125g smoked trout filets, torn into pieces
½tbsp 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.


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

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