Wash the cauliflower, cut out the stalk and, ideally, roughly grate the florets with a food processor. Coarsely grate the cheese at the same level. Mix the cauliflower, eggs and about 3/4 of the cheese with a spoon and season with salt.
Cover a round baking sheet with parchment paper, distribute half of the mixture on the sheet and press down. Bake the dough in the preheated oven at 180 degrees for 20 minutes. Important: then remove the tarte flambée base and turn it onto a baking tray so that the relatively moist dough can evaporate. Let the dough cool down. Bake a second base with the rest of the mixture.
Cut the peppers into small strips, toss the ham according to your preference or cut it into medium-sized strips.
If you are really hungry, you can take the cooler floor after 15 minutes and continue working with it. Otherwise you will get a better result when the floor has cooled down.
Brush the cold base with crème fraîche, garnish with paprika and ham and pour a little of the remaining cheese over it. Bake the tarte flambée in 10 minutes at approx. 180 degrees.
The base is still very moist and brittle compared to a normal pizza base, so be careful when arranging it.
Ingredients
Print Recipe
Pin Recipe