for 4 person

Palmiers

2	tarte flambée dough, rolled into a rectangle (approx. 25 x 38 cm)
200 g	crème fraîche
80 g	dried tomatoes in oil, drained, cut into strips
1	onion, thinly sliced
120 g	Gruyère, coarsely grated
a little	pepper

Salad

1 bunch	radish, sliced
1 bag	head lettuce with hearts
1 tsp	mustard
2 tbsp	vinegar
3 tbsp	rapeseed oil
	salt and pepper to taste

How it's done

Palmiers

Spread the crème fraîche over the dough. Top with the tomatoes, onions and cheese, season. Roll up the dough from the outside to the middle, cut into approx. 2 cm thick slices, place on two baking trays lined with baking paper.

Bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C (fan/convection), remove.

Salad

Place the radishes and salad in a bowl. Mix the mustard, vinegar and oil, season, add to the salad and mix. Serve the salad with the warm palmiers.

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