Tarte flambée with fennel and aubergines

Tarte flambée with fennel and aubergines

Total: 45 Min. | Active: 20 Min.
vegetarian
Nutritional value / people: 657 kcal
, Fat: 33 g
, Carbohydrate: 74 g
, Protein: 13 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

Tarte flambée

2 rolled tarte flambée dough (each approx. 24 x 33 cm)
200g crème fraîche
¼tsp salt
a little pepper
1 aubergine, cut into approx. 4 mm slices
1 fennel, cut into slices approx. 2 mm thick
1 red onion, cut into thin segments
2tbsp olive oil
¼tsp salt

Bake

2tbsp basil, leaves torn off
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How it's done

Tarte flambée

Roll out the dough and place on two baking trays with the baking paper. Season the crème fraîche and spread on top of the dough. Combine the vegetables with the oil, season with salt, spread over the crème fraîche.

Bake

Approx. 20 mins. in an oven preheated to 200°C (convection). Scatter over the basil.

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