for 4 person

To bake the tarte flambée

1	tarte flambée dough, rolled into a rectangle (approx. 290 g)
100 g	cream cheese (e.g. Philadelphia)
2	spring onions incl. green parts, cut into thin rings
250 g	cherry tomatoes, halved
½ tsp	salt
a little	pepper
2 tsp	olive oil

Topping

125 g	smoked trout filet, torn into pieces
½ tbsp	horseradish, grated

How it's done

To bake the tarte flambée

Place the dough on a tray along with the baking paper. Spread the cream cheese over the top, leaving a border of approx. 1.5 cm all the way around. Top with the spring onions and tomatoes, season, drizzle with oil.

Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 240°C.

Topping

Remove the tarte flambée from the oven, top with the trout fillets and horseradish.

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