Summary

Ingredients

• 1 pack batter, (tarte flambée batter)
• 60 g cheese, (raclette cheese)
• 2 tablespoon crème fraîche
• salt and pepper
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 1 small apple, red
• 80 g black puddin, roastable
• 150 g potato (s), cooked
• 1 small onion (s), red
• 2 tablespoon olive oil
• some chives, fresh, cut into small rolls
• some marjoram, fresh, chopped

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Instructions

1. Spread the tarte flambée dough on a baking sheet lined with baking paper, form a small edge all around and press it into place. Grate the cheese, mix with the crème fraîche and season with a little salt and pepper. Spread the cheese cream on the dough. Mix sugar with lemon juice. Remove the core from the apple, halve the apple, cut into slices and turn in the sugar-lemon juice mixture. Preheat the oven to 200 ° (convection 180 °). Peel the blood sausage and cut into slices. Peel the potatoes, also cut into slices and lightly salt. Peel the onion and cut into rings.
2. Cover the tarte flambée batter with sausage, potato and apple slices and the onion rings, drizzle with olive oil, pepper and bake in the preheated oven for about 12 to 15 minutes. Serve sprinkled with chives and marjoram.