Tarte Flambée with Pumpkin and Fig
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g tarte flambée batter from the coolin shelf or homemade
- 150 g crème léère with herbs
- 100 g pumpkin (se), approx
- 2 small fig (s)
- 5 spring onions, including the white
- 100 g bacon, sliced
- 50 g fresh oat cheese or soft oat cheese
- some salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Place the tarte flambée batter, homemade or from the refrigerator, on a baking sheet with baking paper and lightly brush with the crème légère. Leave an approx. 1 cm wide border free all around.
- Cut the pumpkin into approx. 1 - 2 cm thick slices, peel and core and cut approx. 100 g across into 2 mm thick slices. Generously cut off the stalk and flower base from the figs, halve the figs and cut them crosswise into thin slices. Cut the whites of the spring onions into thin rings.
- Cover the base with pumpkin, figs and spring onions, season with a little freshly ground pepper and, if necessary, lightly season with salt. The bacon and cheese bring some flavor, so be careful with the salt! Spread the goat cheese in pieces or slices on the tarte flambée, cut or pluck the bacon slices into 5 - 6 pieces and spread on top as a top layer.
- Bake the tarte flambée at 225 ° C in the preheated oven for about 20 minutes until the desired brown color. Every oven bakes differently, so check in between and bake a little shorter or longer if necessary.
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