Tarte Flambée Switzerland
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g tarte flambée batter, homemade or from the refrierated shelf
- 150 g sour cream
- 75 g pear (s)
- 75 g onion (s)
- 75 g chestnut (s), cooked
- 50 g cheese, e.., Appenzeller, mountain cheese
- 50 g Bündnerfleisch
- 1 teaspoon thyme
- some salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- First prepare the ingredients and store them separately. Quarter or eighth of the pear and onion and cut across into thin slices. Roughly chop the chestnuts (cooked, vacuum-sealed) and cut the cheese into small cubes. Slice the Bündnerfleisch very thinly and cut the slices into pieces with an edge length of approx. 1.5 - 2 cm.
- Place the tarte flambée batter on baking paper on a baking sheet and brush with 150 g sour cream, leaving a 1 cm wide border free all around. Place the pear pieces, onions, chestnuts and cheese one after the other on the dough, season with approx. 1 teaspoon of dried thyme, a little salt and freshly ground pepper.
- Bake the tarte flambée in a preheated oven at 220 ° C top / bottom heat for about 13 - 15 minutes until it turns lightly brown, then spread the Bündnerfleisch on top and bake in about five minutes until the desired brown color.
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