Tarte flambée with beefsteak tomato
Ingredients
- 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
Total time: 35m
Preparation Time: 15m
Servings
For
4 people
Nutritional Information
Contains 595 Kcal, 16g Protein, 70g Carbohydrates, 26g Fat
Ingredients
- 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
Instructions
-
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.
