Tarte flambée with cured ham and blood oranges

Tarte flambée with cured ham and blood oranges

Total: 30 min. | Active: 15 min.
Nutritional value / person: 244 kcal
, Fat: 11 g
, Carbohydrate: 26 g
, Protein: 9 g

Ingredients

8 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@bettybossi.ch

Blood oranges

2 blood oranges
1 tbsp honey
1 tsp coarse-grain mustard
¼ tsp salt
a little pepper

Topping

1 tarte flambée dough, rolled into a rectangle
200 g sour single cream
2 red onions, cut into thin rings
90 g cured ham in slices
50 g hazelnuts, coarsely chopped
salt and pepper to taste

Bake

50 g rocket
30 g Micro Greens
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How it's done

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Blood oranges

Peel and segment the blood oranges, retaining the juice in a bowl. Set aside the orange segments. Add the honey and mustard to the retained juice, mix, season. Add the orange segments, mix.

Topping

Place the dough on a baking tray along with the baking paper, spread the sour single cream on top. Add the onions, cured ham and hazelnuts, season.

Bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 240 °C. Garnish the tarte flambée with the oranges, rocket and micro greens.

How-tos

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