for 4 person

2	rolled tarte flambée dough (approx. 270 g each)
200 g	crème fraîche
200 g	leek, cut into thin rings
150 g	ham in slices, cut into strips
1 tbsp	rosemary needles
2 tbsp	dried cranberries
1 tsp	sea salt
a little	pepper

How it's done

Place the dough along with the baking paper on two separate trays. Spread the crème fraîche over the dough. Top with the leek, ham and rosemary.

Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, top with the cranberries, season. Bake the second tarte flambée in the same way.

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