Tarte flambée with goat's camembert

Ingredients for 4 servings:

• 1 tarte flambée dough, from the refrigerated counter, approx. 250 g alternatively pizza dough
• 250g sour cream
• 150 g crème fraîche
• ½ leek(s)
• 50 g diced ham
• 250 g goat Camembert
• 100 g wild cranberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick kitchen

Remove the tarte flambée dough from the package and place it flat on a baking sheet using the baking paper. Either spread the included sauce evenly over the dough or mix the sour cream and crème fraîche until evenly mixed and spread over the dough. You can use a dough scraper or a cake server to smooth and spread the mixture. Cut the leek into thin rings and the goat’s cheese into slices. Tip: To cut the goat’s cheese, it’s best to use a cheese knife, as the holes in the blade prevent the cheese from sticking to the blade. It’s best to slice the cheese just before using it, as it sticks to any surface very quickly. Spread the leek first, then the ham, and finally the goat’s camembert on the dough. Place a dollop of wild cranberries between each layer of goat’s camembert. To do this, stir the wild cranberries from the jar in a bowl beforehand. You can then portion the dollops out more finely using a teaspoon. The amount is a matter of taste. Bake the tarte flambée according to the package instructions on the middle rack of the oven. This usually takes about 15 minutes at around 200°C (top/bottom heat). Tip 1: Leeks go very well with a stronger goat’s Camembert as a counterbalance. If you’re using a mild goat’s Camembert, you can also use spring onions. Tip 2: Tarte flambée dough is thinner than pizza dough. If you can’t find tarte flambée dough, you can alternatively use pizza dough from the refrigerated section and then use the sour cream and crème fraîche mixture mentioned above.