Tarte Flambée with Herb and Tomato Mixture
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 grams flour
- 2 tablespoons oil
- 150 ml water, cold
- 200 g sour cream
- 40 g mountain cheese, rated, or Gouda
- 200 g cocktail tomatoes
- 2 bunches parsley, smooth
- 1 bunch chives
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 40 g onion (s)
- 1 clove garlic
- salt and pepper
- possibly sheep`s cheese, diced
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 degrees (fan oven 200 degrees).
- For the tarte flambée, knead the flour, water, 1/2 teaspoon salt and oil first with the mixer and then with your hands to form a smooth dough. Halve this and roll out into 2 elongated, oval, thin flatbreads. Place on a baking sheet with parchment paper.
- Mix the sour cream with the cheese and season with plenty of salt and pepper. Distribute evenly on the dough. Bake the tarte flambée in the oven on the middle rack for about 15 minutes, until the edges of the dough have turned golden brown.
- In the meantime, wash and dice the tomatoes for the topping. Wash the herbs, shake dry, chop finely and mix with the tomatoes. Stir in the olive oil and balsamic vinegar. Peel the onion and garlic, finely chop the onion and press the garlic through, add both to the herb and tomato mixture. Season to taste with salt and pepper.
- Put the herb and tomato mixture on the freshly baked, warm flatbreads and serve immediately.
- If you like, you can also have some diced sheep`s cheese.
- A lettuce, for example, goes well with it.
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