Low-carb Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 13 mins |
| Total Time | 38 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the ground:
- 1 scoop mozzarella, 25 g
- 3 egg (s), M or L
- 25 g olive oil
- 1 tablespoon flax flour
- 15 g psyllium husks, round
- salt and pepper
For covering:
- 150 g sour cream
- 1 bunch asparagus, green
- some coconut oil
- 150 g smoked salmon, sliced
- 70 g soft oat cheese
- 5 teaspoons sheep`s cheese, creamy
- some garlic or other herbs
Also:
- some coconut oil for frying
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C fan oven. Place parchment paper on a baking sheet and set aside. Wash the asparagus, peel the last third and cut diagonally into thin slices.
- For the dough, cut the mozzarella into cubes. Put the eggs, olive oil, salt, pepper and diced mozzarella in a container and puree very finely with a hand blender until no more lumps can be seen. Add linseed flour and ground psyllium husks. Immediately beat very vigorously with the whisk. Immediately place the mixture on the baking paper and use the back of a spoon to spread it evenly over the entire tray. Put in the oven and bake for 8 minutes.
- Prick any bubbles with a fork during the baking time. In the meantime, cut the salmon into pieces. Lightly fry the asparagus in coconut oil for about 5 minutes. Cut the soft goat cheese into very thin slices and finely cut the garlic.
- Remove the baking sheet and spread the sour cream on it. Cover with the salmon pieces and spread the fried asparagus on top. Cover with the goat cheese and spread the creamy sheep cheese crumbly on top. Put in the oven and bake for about 5 minutes until the cheese has melted a little. Take out and with garlic or e.g., Sprinkle coriander leaves. Divide into 4 pieces and serve immediately. Maybe 3 people will be full.
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