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Tarte flambée with beefsteak tomato
15 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 595
  • Fat about 26g
  • Carbohydrates about 70g
  • Protein about 16g
This is needed
This is needed for 4 people
Pine nuts
  • 3 tbsp pine nuts
Sauce
  • 1 garlic clove, pressed
  • 100 g crème fraîche
  • 2 tbsp flat-leaf parsley, finely chopped
  • 2 tbsp oregano, finely chopped
  • 1 tbsp honey
  • 0.5 tsp salt
  • a little pepper
Tarte flambée
  • 2 rolled tarte flambée dough (each approx. 25 × 42 cm)
To bake
  • 450 g beefsteak tomatoes, cut crosswise into thin slices
  • 150 g different coloured cherry tomatoes, halved
  • 150 g soft goats' cheese
  • 0.5 bunch parsley, roughly torn
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Pine nuts
Without adding any oil, toast the pine nuts in an uncoated frying pan until light brown, set aside.
Sauce
Mix the crème fraîche, garlic, herbs and honey, season.
Tarte flambée
Roll out the dough, place on two baking trays lined with baking paper, coat with the sauce.
To bake
Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Top with the tomatoes, scatter the goats' cheese on top. Place one tarte flambée on the top shelf of the oven (preheated to 240 °C and bake for a further 5 mins. Remove from the oven. Bake the second tarte flambée in the same way. Sprinkle with the reserved pine nuts and parsley, season.