Carrot tarte flambée with egg

Carrot tarte flambée with egg

Total: 38 min. | Active: 20 min.
Nutritional value / person: 945 kcal
, Fat: 56 g
, Carbohydrate: 77 g
, Protein: 32 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 tarte flambée dough, rolled into a rectangle (approx. 23 x 38 cm each)
200 g crème fraîche
¼ tsp salt
a little pepper
2 onions, cut into rings
300 g carrots, coarsely grated
190 g bacon strips, thinly sliced

Fried eggs

8 fresh eggs
¼ tsp salt
a little pepper
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How it's done

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Tarte flambée

Roll out the dough, slide onto two trays along with the baking paper. Season the crème fraîche and spread on top of the dough. Top with the onions, carrots and bacon.

To bake

Cook the first tarte flambée for approx. 8 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven.

Fried eggs

Crack 4 eggs one after the other, carefully slide onto the flatbread, bake for a further 10 mins. Remove from the oven, season. Cook the second tarte flambée in the same way.

Good to know
Tip: Prior to serving, garnish each tarte flambée with 10 g of cress.

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