Tarte flambée with fennel and aubergines
Ingredients
for 4 people
| 2 | rolled tarte flambée dough (each approx. 24 x 33 cm) |
| 200 g | crème fraîche |
| ¼ tsp | salt |
| a little | pepper |
| 1 | aubergine, cut into approx. 4 mm slices |
| 1 | fennel, cut into slices approx. 2 mm thick |
| 1 | red onion, cut into thin segments |
| 2 tbsp | olive oil |
| ¼ tsp | salt |
| 2 tbsp | basil, leaves torn off |
How it's done
Tarte flambée
Roll out the dough and place on two baking trays with the baking paper. Season the crème fraîche and spread on top of the dough. Combine the vegetables with the oil, season with salt, spread over the crème fraîche.
Bake
Approx. 20 mins. in an oven preheated to 200 °C (convection). Scatter over the basil.
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