Summary

Ingredients

• 2 egg (s)
• 120 g low-fat quark
• 130 g cheese, rated, liht
• 100 g crème fraîche, alternatively crème lèére
• 1 bunch spring onion (s)
• 50 g diced ham
• salt and pepper
• 1 tablespoon herbs or crème fraîche with herbs

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Instructions

1. For the base, mix the low-fat quark with the eggs and 80 g cheese and stir until smooth. Season with a little salt and pepper.
2. Put the liquid mixture on a baking sheet lined with baking paper and distribute it evenly. One portion is roughly enough for a tray, but can vary slightly depending on the size of the oven. However, as is usual with a tarte flambée, the mixture can be spread very thinly.
3. Bake in the preheated oven at 175 ° C top / bottom heat or 160 ° C convection for about 15 minutes on the middle shelf until it turns a light golden brown color. Do not bake for too long, because the dough will come back into the oven after topping. If small bubbles form, just prick them with a fork so that the bottom stays nice and smooth. Once the desired brown color has been achieved, take the dough out of the oven and let it cool down for about 5 minutes.
4. Tip: During this time, I briefly remove the base from the baking paper, because experience has shown that it can then be processed better later.
5. Spread crème fraîche on the dough. If you like, you can season a little with salt and pepper. Sprinkle with the spring onions cut into rings, diced ham and the remaining 50 g cheese.
6. Put back in the oven on the middle rack for about 15 minutes until the cheese has melted and is slightly brown.
7. If you want, you can eat it as a low-carb tarte flambée or let the cake cool down briefly and carefully roll it up using the baking paper and cut it into bite-sized pieces.
8. Depending on the ingredients used, the rolls only have about 6 g of carbohydrates.
9. Tarte flambée or rolls can of course also be topped up as desired. Here, for example, the variant with salmon is really great in terms of taste.