Greek Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack HENGLEIN fresh tarte flambée batter
- 1 cup crème fraîche, 50 g
- a bit salt
- some pepper, freshly ground
- 200 g cherry tomato (s)
- 200 g feta cheese
- 50 g hot peppers, pickled rins in a lass
- 10 olives, black, pitted
- some oregano
Print Recipe
Pin Recipe Instructions
- 1. Unroll the dough with the parchment paper on a baking sheet. Season the crème fraîche with salt and pepper and spread on the dough.
- 2. Wash tomatoes and cut into slices. Crumble the feta or cut it into small cubes. Drain the peppers and olives, cut the olives into slices.
- 3. Spread the tomatoes, peppers, olives and feta on the cream, sprinkle with oregano and bake the tarte flambée in a preheated oven at 220 ° C (gas: level 5, convection 200 ° C) for about 15-20 minutes. Cut the tarte flambée into pieces and serve.
- Tip: If you like it hot, use hot peppers for topping.
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