Tarte Flambée in Three Colors
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g flour
- 2 tablespoon olive oil
- 125 ml water
- 1 cup crème fraîche
- 200 g spinach leaves (frozen)
- 3 tomato (s)
- 200 g Goronzola
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Heat the spinach in the saucepan. Season to taste with salt, pepper and nutmeg. Make a smooth dough from flour, olive oil, water and a level teaspoon of salt. The dough should no longer stick, if necessary give in a little flour.
- Roll out the dough thinly to the size of a baking sheet, lay out on a baking sheet and spread evenly with creme fraîche. Spread the spinach on top in blobs. Roughly dice the Gorgonzola and tomatoes and spread them on the dough as well.
- Dust again with freshly ground pepper. Bake the whole thing at 230 ° C (top / bottom heat) for about 20 minutes.
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