Tarte Flambée with Goat Cheese and Serano Ham
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet tarte flambée batter
- 1 cup goat cream cheese
- 1 cup crème fraîche
- 2 roll (s) goat cheese
- 150 g Serrano ham
- 80 g pine nuts
- 1 packet rocket
- 100 g butter
- 30 g honey
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Roll out the dough on a normal-sized baking sheet and press it gently into the corners until the whole sheet is covered with dough. I always put parchment paper underneath. Unfortunately, the rubbery dough is difficult to press into the corners with the parchment paper underneath, but with a little patience it works. If you want to try it without baking paper, you should spread some flour on the baking sheet. Usually one roll of dough is enough.
- Mix the goat`s cream cheese from the mug and the crème fraîche and spread over the dough. Then put some salt and pepper over it. Please use little salt as the ham is also salty. Cut the goat cheese rolls into approx. 1/2 cm thick slices and spread over the mass. Then halve the Serano ham slices in the middle and place over the goat cheese.
- Bake the tarte flambée in the oven at approx. 200 ° C for approx. 15 - 20 minutes until the cheese has melted and the ham has taken on a light brown color.
- In the meantime, carefully toast the pine nuts in a non-stick pan without any fat. Then add the butter and slowly melt it in the pan. Then add the honey and season with a little salt. Keep warm on the plate.
- After the baking time, take the tarte flambée out of the oven and generously spread the honey and pine nut butter mixture and the rocket over it and serve immediately.
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