Tarte Flambée with Cherry Tomatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g flour
- 100 ml water
- 2 tablespoon sunflower oil
- 1 pinch (s) salt
- 75 g sprin onion (s)
- 400 g cherry tomato (s)
- 200 g sour cream
- 80 g bacon cubes
- 0.5 ½ bunch chives
- some black pepper, coarsely ground
Print Recipe
Pin Recipe Instructions
- Cut the spring onions into rings, quarter or halve the cherry tomatoes, depending on their size. Squeeze the liquid out of the tomatoes.
- Preheat the oven to 250 ° C (convection 230 ° C).
- Knead the flour, oil, salt and water into a dough. Quarter the dough and roll it out on a floured worktop into thin, elongated cakes. Place two flat cakes on each baking sheet. Brush the flatbreads thickly with sour cream and sprinkle with spring onions, bacon and tomatoes.
- Bake the tarte flambée for 8 to 10 minutes on the lower rack until golden brown and crispy.
- Cut the chives into rolls, distribute them on the baked tarte flambée and season with coarse pepper.
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