Summary

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

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Instructions

1. Preheat the oven to 200 ° C fan-assisted air.
2. 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.
3. 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.