Red cabbage tarte flambée with Camembert

Ingredients for 1 servings:

• 1 pack of tarte flambée dough from the refrigerated section (roll)
• e.g. rapeseed oil
• 1 apple, red
• 1 onion(s), red
• 400 g red cabbage
• ½ bunch thyme or dried thyme
• some salt and pepper
• some clove powder
• some cumin powder, if necessary
• 1 tsp red wine vinegar
• 1 tsp sugar
• 200 g Camembert(s) or goat cheese
• 150 g crème fraîche
• 75 g diced ham, raw
• some pepper, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the onion and slice into rings. Wash the apple, quarter it, remove the core, and cut the quarters into wedges. Trim and wash the cabbage, remove the stalk, and cut the leaves into long, approximately 2 cm wide strips. Wash the thyme, shake it dry, and pluck the leaves from 2 stalks. Slice the Camembert. Heat a little oil in a deep pan or saucepan, sauté the apple slices and onion rings, and set aside. Heat another 2 tablespoons of oil, add the cabbage and thyme leaves, and sauté for about 5-10 minutes. Season with salt, pepper, cloves, vinegar, sugar, and cumin, if desired. Place the dough on a baking sheet and spread with crème fraîche. Arrange the red cabbage and onion rings on top. Arrange the apple slices and Camembert slices on top. Sprinkle with diced ham. Bake the tarte flambée in an oven preheated to 225°C (fan oven: 200°C, gas: see manufacturer’s instructions) on the middle rack for 15-20 minutes. Remove the tarte flambée from the oven, sprinkle with coarse pepper, and garnish with the remaining thyme. I often use whatever vinegar I have on hand. We don’t skimp on the red cabbage either; we often add more than the recipe calls for. It also tastes good with dried thyme. We also always top the tarte flambée with goat’s Camembert, which we think tastes even better. I can imagine it working well with feta cheese, too. Just try it.