Tarte Flambée with Oyster Mushrooms, Rocket and Parmesan
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 13 mins |
| Total Time | 18 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 roll (s) tarte flambée dough from the refrigerated shelf
- 200 g oyster mushrooms
- 200 g crème fraîche
- some salt (mushroom herb salt)
- 50 g parmesan, rated
- 1 handful rocket
- some olive oil
- some parmesan, grated
- some pepper or papaya pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan-assisted air.
- Roll out the tarte flambée dough with the parchment paper on a baking sheet. Spread the crème fraîche evenly on the dough. Add a little salt and the grated Parmesan to the cream. Place the oyster mushrooms on the bottom and add a little olive oil drop by drop onto the mushrooms. Bake the tarte flambée in the oven for about 13 minutes.
- In the meantime, wash the rocket, pat dry and cut in half if necessary. Slice off a piece of parmesan. After baking, sprinkle some pepper over the mushrooms and spread the rocket on top. Decorate everything with the parmesan cheese.
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