Tarte flambée with goat cheese, strawberries and caramelized onions

Ingredients for 2 servings:

• 100 g soft goat cheese
• 125 g strawberries
• 50 g raw ham, smoked and diced
• 20 g pistachios, chopped
• 100 g crème fraîche
• 50 g cream cheese
• 2 tsp thyme, dried
• 1 dashes lemon juice
• some milk
• e.g. salt and pepper
• 2 small onions, red
• 1 tsp, heaped raw cane sugar
• 4 tsp balsamic vinegar, dark
• 15 g butter
• 1 pinch of salt
• 300 g tarte flambée dough, from the refrigerated section
• 1 handful of arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

For the caramelized balsamic onions, peel the red onions, halve them, and slice them into strips. Heat the butter in a pan and fry the onions until they brown. Add the brown sugar, salt, and balsamic vinegar and stir until the sugar has dissolved. Let everything simmer over medium heat for about 10 minutes until it reaches a syrupy consistency. Meanwhile, thinly slice the strawberries and goat’s cheese. Place the crème fraîche and cream cheese in a bowl and mix with a little milk until smooth. Add the lemon juice and thyme and stir in. Season with salt and pepper. Preheat the oven to 220°C (top/bottom heat). Spread the tarte flambée batter on a baking sheet and spread the cream thinly. Use an angled spatula to spread it evenly and easily. Spread the still-warm caramelized onions from the pan over the cream. Sprinkle the diced raw ham on top. Distribute the strawberries and cheese in the same way. Finally, sprinkle everything with the chopped pistachios. Bake in the preheated oven for about 15 minutes on the middle rack, until the goat cheese is bubbling and the edges of the tarte flambée are crispy. After baking, scatter the arugula over the top and serve. Note: Don’t be put off by the combination; I find it a truly wonderful richness of flavor: the fruitiness of the strawberries combined with the tangy, tangy cheese, the sweet and sour onions, the smoky, savory cured ham, the fresh cream, and the nutty arugula. If you have more time and leisure, you can of course prepare the tarte flambée dough yourself. Recipes for this can be found at Chefkoch.