Tarte flambée with beefsteak tomato

Total time: 35m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 595 Kcal, 16g Protein, 70g Carbohydrates, 26g Fat


  • Pine nuts
  • 3 tbsp pine nuts
  • Sauce
  • 100 g crème fraîche
  • 1 garlic clove, pressed
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp oregano, finely chopped
  • 1 tbsp honey
  • 0.5 tsp salt
  • a little pepper
  • Tarte flambée
  • 2 rolled tarte flambée dough (each approx. 25 × 42 cm)
  • To bake
  • 450 g beefsteak tomatoes, cut crosswise into thin slices
  • 150 g different coloured cherry tomatoes, halved
  • 150 g soft goats' cheese
  • 0.5 bunch parsley, roughly torn
  • salt and pepper to taste

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  • 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 the tomatoes, scatter the goats' cheese on top. Place one tarte flambée on the top shelf of the oven (preheated to 240°C) 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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