Summary

Ingredients

• 260 g douh, (tarte flambée), from the coolin shelf or homemade
• 150 g crème fraîche, (crème léère with herbs)
• 1 leek, the white it
• 12 slices chorizo, thinly sliced
• 6 tomato (s), dried, in oil
• 75 g fresh oat cheese, with fi
• 1 handful rocket
• 2 tablespoon vinegar, (date and fig)
• 2 tablespoon pumpkin seeds, salted

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Instructions

1. Preheat the oven to 225 ° C.
2. The purchased dough that I use weighs approx. 260 g and is already rolled out on baking paper in the size 40 cm x 24 cm. If you don`t get ready-made dough or don`t like it, take 250 g of home-made yeast dough and roll it out thinly on baking paper.
3. Brush the dough with the crème légère until just before the edge. Wash and clean the leek and cut the thick sticks in half or quarter lengthways. Slice the white of it thinly and distribute it close together on the floor. Cut the chorizo slices into smaller pieces and the dried tomatoes into strips. Spread the chorizo and tomatoes on the leek, put the fresh goat`s cheese in small heaps in between. Bake in the preheated oven for about 15-20 minutes. The baking time depends on the baking behavior of the oven, so check in between and bake a little shorter or longer if necessary.
4. Mix the rocket with the vinegar during the baking time and let it steep a little. Divide into bite-sized pieces as desired.
5. Spread the rocket on the baked tarte flambée, sprinkle with the pumpkin seeds and serve immediately.