Mini red cabbage tarte flambée

Mini red cabbage tarte flambée

Total: 30 min. | Active: 20 min.
vegetarian
Nutritional value / piece: 130 kcal
, Fat: 7 g
, Carbohydrate: 14 g
, Protein: 3 g
What works in big usually works in small. These wintry mini tarte flambée are ideal for an aperitif. The topping can of course be changed to suit your mood. So it's also perfect for a "Tour de Frigo".

Ingredients

24 pieces

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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

Tarte flambée

200 g crème fraîche
4 sprig rosemary, finely chopped
¼ tsp salt
a little pepper
2 rolled tarte flambée dough
100 g cooked red cabbage
2 red onions, cut into thin rings
50 g frozen peeled chestnuts, defrosted, roughly chopped
50 g walnut kernels, coarsely chopped
4 tbsp grated Gruyère
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How it's done

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Tarte flambée

Mix the crème fraîche with the rosemary, season. Roll out the dough, cut each sheet into approx. 12 pieces, stretch into ovals, place on two baking trays lined with baking paper. Top with the crème fraîche, red cabbage, onions, chestnuts, walnuts and cheese.

Bake

Approx. 10 mins. in an oven preheated to 220 °C (convection).

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