Summary

Ingredients

• 4 onion (s), red
• 100 g mushrooms
• 2 orange (s), organic
• 200 g crème fraîche
• 125 g camembert (s)
• 6 stalks parsley
• 3 stalks oregano
• 6 stalks thyme
• 1 teaspoon paprika powder
• salt and pepper
• some olive oil

For the dough:

• 2 tablespoon olive oil
• 100 ml water
• 200 g flour

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Instructions

1. Peel the onions and cut into fine rings. Clean the mushrooms and cut them into slices. Cut the camembert into thin slices. Fillet one orange, rub the peel of the other and squeeze out the juice. Wash the parsley, spin dry and finely chop the leaves. Wash oregano, spin dry, chop finely. Wash thyme, spin dry, coarsely chop.
2. Mix the crème fraîche with about 3/4 of the herbs, paprika powder, orange juice and orange zest in a bowl and season with salt and pepper.
3. Knead the flour with olive oil, water and a little salt to form a smooth dough. Roll out the dough on a lightly floured work surface into a slightly oval, thin tarte flambée and then place on a baking sheet lined with baking paper.
4. Spread the crème fraîche mixture on the tarte flambée, leaving a 1 cm wide border free. Top the tarte flambée with onion rings, orange fillets, mushrooms and camembert. Bake in a preheated oven at 200 ° C top and bottom heat for about 25 minutes.
5. Sprinkle the tarte flambée with the remaining herbs, drizzle with a little olive oil, grind with pepper, cut into pieces and serve immediately hot.