Fiery Tarte Flambée with Chorizo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack tarte flambée batter from the refrigerated shelf
- 100 g chorizo in one piece
- 4 large mushrooms
- 100 g cherry tomato (s)
- 150 g sour cream
- 75 g sprin onion (s)
- salt and pepper
- Seasoning (s) to taste
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C (top / bottom heat). Spread the tarte flambée batter on a baking sheet.
- Cut the chorizo into small cubes (about 0.5 x 0.5 cm edge length) or into slightly thicker slices, depending on the dia of the sausage. Clean the mushrooms and cut them into slices. Wash and quarter the cherry tomatoes. Wash the spring onions and cut into fine rings (be sure to use the green one).
- Mix the sour cream with salt, pepper and spices as desired and distribute evenly on the dough. Then spread the mushrooms on the base, then the chorizo and finally the tomatoes on top.
- Bake at 220 ° C (top / bottom heat) for 12-15 minutes until crispy. Depending on the type of oven, the baking time varies a little, of course, just rely on the feeling.
- Take the finished tarte flambée out of the oven, sprinkle with the spring onions and serve.
- The spring onions should only be placed on the tarte flambée after baking, otherwise they will burn and taste bitter.
- If you have the time, you can of course make the dough yourself. Otherwise, the ingredients can of course be varied as desired, this variant tastes particularly good to me.
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