Giant palmiers with salad

Giant palmiers with salad

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

Ingredients

4 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@bettbossi.ch

Palmiers

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

Salad

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

Palmiers

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.

Salad

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.

How-tos

Skinning tomatoes

Skinning tomatoes

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