for 4 person

Pine nuts

3 tbsp

pine nuts

Sauce

100 g	crème fraîche
1	garlic clove, squeezed
2 tbsp	flat-leaf parsley, finely chopped
2 tbsp	oregano, finely chopped
1 tbsp	honey
½ tsp	salt
a little	pepper

Tarte flambée

2	rolled tarte flambée dough (approx. 25 x 42 cm)

To bake

450 g	ProSpecieRara Coeur de Boeuf, cut crosswise into thin slices
150 g	different coloured cherry tomatoes, cut in half
150 g	soft goats' cheese
½ bunch	parsley, roughly torn
	salt and pepper to taste

How it's done

Pine nuts

Without adding any oil, toast the pine nuts in an uncoated frying pan until light brown, set aside.

Sauce

Mix the crème fraîche, garlic, herbs and honey, season.

Tarte flambée

Roll out the dough, place on two baking trays lined with baking paper, coat with the sauce.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Top with half of the tomatoes, scatter half of the the goats' cheese on top. Place one tarte flambée on the top shelf of the oven and bake for a further 5 mins. Remove from the oven. Bake the second tarte flambée in the same way. Sprinkle with the reserved pine nuts and parsley, season.

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