Summary

Ingredients

• 1 cup sour cream
• 4 teaspoons ajvar
• 1 clove (s) garlic, finely grated
• 2 packs tarte flambée dough, approx. 30 cm diameter, refrigerated counter or homemade
• 50 g bell pepper (s), yellow, finely diced
• 50 g red pepper (s), diced into small pieces
• 1 small zucchini, thinly sliced
• 1 handful mushrooms, thinly sliced
• 1 onion (s), red, sliced into rings
• 100 g Emmentaler, rated
• salt and pepper

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Instructions

1. Preheat the oven to 250 ° C top / bottom heat
2. Mix the sour cream with ajvar and grated garlic. Season to taste, if necessary add a little salt and pepper.
3. Spread the sour cream, ajvar and garlic mixture on the tarte flambée bases. Cover the bases with the zucchini and mushroom slices and the diced paprika, then place the onion rings. At the end, salt sparingly and sprinkle with a little grated cheese.
4. Bake in the hot oven for approx. 8 minutes (or longer, depending on the selected base).