Wild garlic and egg mini tarte flambée

Wild garlic and egg mini tarte flambée

Total: 30 Min. | Active: 5 Min.
Nutritional value / piece: 269 kcal
, Fat: 14 g
, Carbohydrate: 24 g
, Protein: 11 g


6 pieces


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

Mini tart flambées

150 g cream cheese, plain
1 bunch wild garlic, finely chopped
2 tbsp water
salt and pepper to taste
1 rolled tarte flambée dough (approx. 25 x 38 cm)

To bake

6 eggs
¼ tsp sea salt
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How it's done

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Mini tart flambées

Whisk the cream cheese with the wild garlic and water, season. Roll out the dough, cut into 6 equal rectangles, place on a baking tray lined with baking paper. Cover the dough with the cream cheese, fold in the edges slightly to create a small rim.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Remove, crack the eggs one at a time and carefully place one egg on each piece of dough. Bake for a further 10 mins. Sprinkle with fleur de sel.

Good to know
Tip: Use parsley instead of wild garlic.
Serve with: Salad.

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