Summary

Ingredients

• 1 point tarte flambée batter, fresh
• 250 g Brussels sprouts, frozen
• 200 g crème léère with herbs
• 200 g sheep cheese, finely crumbled
• 1 medium onion (s), red, cut into fine rings
• Sea salt and black pepper from the mill

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Instructions

1. Boil the Brussels sprouts in salted water for approx. 5 minutes until they are firm to the bite and drain.
2. Roll out the tarte flambée dough on a floured work surface, place on a greased baking sheet, spread with herbal cream and top with onion rings and Brussels sprouts. Season with salt and pepper and bake in the preheated oven, middle rack, at 200 degrees for 10 minutes.
3. Then sprinkle with the sheep`s cheese and bake for another 5 minutes until slightly brown.