Tomato and Mozzarella Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 220 g flour
- 125 ml water, lukewarm
- 1 teaspoon salt
- 2 tablespoon herbs, dried
- 200 g crème fraîche
- 2 tablespoon pesto
- 200 g tomato (s), small
- 125 g mozzarella
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 degrees (convection 200 degrees).
- For the dough, sieve the flour into a bowl and make a kneading dough with water, oil, salt and the dried herbs. Possibly add a little more flour so that the dough becomes supple and no longer sticks.
- Then roll out this dough into two thin flat cakes on a baking sheet lined with baking paper.
- For the topping, mix the creme fraiche with the pesto and spread on the flatbread.
- Wash and chop the tomatoes.
- Drain the mozzarella well and pluck it into small pieces. Place on the dough together with the tomatoes.
- Bake the tarte flambée in the oven on the middle rack for about 15 minutes, until the edges of the dough have turned golden brown.
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