Summary

Ingredients

• 1 pack dough, for tarte flambée, approx. 250 g, or 250 g yeast dough

For covering:

• 100 crème fraîche, or crème légère
• 150 g camembert (s), or oat camembert
• 4 tablespoon cranberry compote, from the glass
• 4 spring onion (s).
• Pepper, freshly ground
• salt

In addition: at will

• 1 handful radicchio
• 2 tablespoon balsamic vinegar
• Bacon

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Instructions

1. Prepare the yeast dough and roll it out thinly on a baking sheet lined with baking paper or place the finished tarte flambée dough on the baking sheet according to the package instructions. Brush the dough with crème fraîche.
2. Cut the camembert into thin slices and the spring onions into rings and spread on the dough. Place small blobs of cranberry compote in between.
3. Meat eaters can spread slices of bacon cut into pieces on the dough. Grind some colored pepper over it and add lightly salt to taste.
4. If you use bacon, be especially careful with the salt.
5. Bake the tarte flambée at 225 ° C in a preheated oven for approx. 15-20 minutes until the desired brown color is achieved.
6. If you like, you can mix a handful of torn rocket or radicchio with a little balsamic vinegar, preferably with fruit (I like to use date and fig) and spread it on the hot tarte flambée when serving, or put some of it on the plate next to the tarte flambée.
7. The amount relates to a tray and the use of ready-made dough from the refrigerated shelf. If you make the yeast dough yourself, the working hours will of course be longer.