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Betty Bossi Koch-Center
How it's done
Cut off the chard leaves (approx. 150 g), set aside the stems. Puree the leaves, garlic, cheese, nuts and oil in a food processor, season with salt.
Cut the reserved stems into pieces approx. 3 cm long, blanch in boiling salted water for approx. 2 mins. Remove, refresh in ice-cold water, drain and dab dry.
Roll out the dough and place on a tray along with the baking paper. Spread the cream cheese over the dough. Top with the diced bacon and two-thirds of the pesto.
Approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove, mix the chard stems with the oil and salt, arrange on top.
Return to the oven
Bake for approx. 10 mins. Serve the tarte flambée with the rest of the pesto.
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