Tarte Flambée with Chorizo
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 210 g flour
- 110 ml water, lukewarm
- 1 tablespoon olive oil
- 1 pinch (s) salt
For covering:
- 200 g chorizo
- 200 g crème fraîche
- 1 bunch spring onion (s)
For the dressing:
- 1 clove garlic
- pepper
- 2 tablespoon balsamic vinegar
- some lemon juice
Moreover:
- 200 g rocket
- 100 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- For the dough, knead 200 g flour with lukewarm water, olive oil and a pinch of salt to form a dough. Roll out into two round tarte flambée of the same size, use a little more flour if necessary.
- Season the crème fraîche with salt and pepper and spread on the dough. Cut the spring onions into rings and distribute them as well.
- Cut the chorizo into small pieces and leave in a pan at low temperature until the fat can be drained off (be sure to save). Spread the chorizo on the tarte flambée and bake in the preheated oven at 250 ° C top / bottom heat for about 10 minutes on the middle rack.
- In the meantime, mix the collected oil with lemon juice, pepper, salt, garlic and balsamic vinegar. Mix the dressing with the rocket and spread on the finished tarte flambée. Scatter the parmesan cheese on top.
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