Giant palmiers with salad

Giant palmiers with salad

Total: 40 Min. | Active: 15 Min.
Nutritional value / people: 779 kcal
, Fat: 46 g
, Carbohydrate: 69 g
, Protein: 21 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:

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2 tarte flambée dough, rolled into a circle (approx. 32 cm diameter each)
200 g crème fraîche
80 g dried tomatoes in oil
1 onion
120 g Gruyère
a little pepper


1 bunch radish
1 bag head lettuce with hearts
1 tsp mustard
2 tbsp vinegar
3 tbsp rapeseed oil
salt and pepper to taste
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How it's done


Spread the crème frâiche over the dough. Drain the tomatoes and cut into strips, slice the onion, spread on top of the dough, top with grated cheese, season. Starting from one of the long edges, roll the pastry up tightly to the centre then repeat from the other side, cut into slices approx. 2 cm thick, place on baking trays lined with baking paper.

Bake for approx. 25 mins. in the centre of a fan/convection oven preheated to 180°C.


Slice the radishes and mix them with the lettuce. Combine the mustard, vinegar and oil, season and toss with the salad. Arrange the salad and the warm palmiers on plates.

Good to know
Tip: Replace the lettuce with baby spinach.


Skinning tomatoes

Skinning tomatoes

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