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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
  • 100 g crème fraîche
  • 2 tbsp oregano, finely chopped
  • 1 garlic clove, squeezed
  • 2 tbsp flat-leaf parsley, finely chopped
  • 1 tbsp honey
  • a little pepper
  • 0.5 tsp salt
Tarte flambée
  • 2 rolled tarte flambée dough (approx. 25 x 42 cm)
To bake
  • 150 g different coloured cherry tomatoes, cut in half
  • 450 g beefsteak tomatoes, cut crosswise into thin slices
  • 0.5 bunch parsley, roughly torn
  • 150 g soft goats' cheese
  • 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 half of the tomatoes, scatter half of the the goats' cheese on top. Place one tarte flambée on the top shelf of the oven 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.