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Tarte flambée with peas and carrots
30 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 441
  • Fat about 23g
  • Carbohydrates about 41g
  • Protein about 13g
This is needed
This is needed for 4 people
Preparation
  • 100 g baby carrots
  • 150 g broccoli
  • 130 g pesto verde (green pesto)
  • 0.25 tsp salt
  • 100 g frozen peas, defrosted
Dough
  • 100 g low-fat quark
  • 1 tarte flambée dough, rolled into a rectangle (approx. 24 x 33 cm
Topping
  • a little water
  • 4 tbsp mixed seeds
To serve
  • 0.5 bunch basil
Tools
  • Baking paper , Baking tray, Oven mitts, Paring knife, Tablespoon, Teaspoon
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And that's how it's done
And that's how it's done
Preparation
Cut the carrots in half lengthways, break broccoli into florets, place in a bowl with the peas. Add 2 tbsp of pesto, mix with the vegetables, salt.
Dough
Unroll the dough, place on a baking tray with the baking paper, mix the remaining pesto and quark, spread on the dough. Fold over the edge (approx. 3 cm).
Topping
Distribute the vegetables on the dough. Brush the edge with a little water, sprinkle with seeds.
To bake
Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven.
To serve
Tear off the basil leaves, distribute on the tarte flambée.