for 4 person

Tarte flambée

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

Bake

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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