Tarte flambée with fennel and aubergines

Tarte flambée with fennel and aubergines

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

Betty Bossi Koch-Center

Tarte flambée

2 rolled tarte flambée dough (each approx. 24 x 33 cm)
200 g crème fraîche
¼ tsp 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
2 tbsp olive oil
¼ tsp salt


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

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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.


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

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