Tarte Flambée with Rocket, Pesto, Cherry Tomatoes and Mozzarella

Summary

Ingredients

• 250 g flour
• 2 tablespoons oil
• 90 ml water
• 0.5 teaspoon ½ salt
• 1 cup crème fraîche
• 5 teaspoons pesto, genovese or tomato
• 2 handfuls rocket or more as required
• 250 g cherry tomato (s)
• 1 scoop mozzarella
• salt and pepper
• Parmesan
• Pine nuts

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Instructions

1. Make a dough out of the flour, oil, water and salt. If it`s too sticky, add more flour. Roll out the dough very thinly on baking paper and place on a baking tray.
2. Preheat the oven to 220 degrees Celsius.
3. Wash the rocket and tomatoes, cut the mozzarella into thin slices, if you like, grate the parmesan. Halve the tomatoes.
4. Mix the crème fraîche with the pesto and pour onto the dough.
5. Top with mozzarella and tomatoes. Pour grated parmesan on top and sprinkle with pine nuts. If you like, add salt and freshly ground pepper.
6. Put the tarte flambée in the oven. After 5-7 minutes, add the rocket and finish baking the tarte flambée until it is golden brown around the edges.
7. Tastes very good with green or red pesto.