Tarte flambée muffins

Ingredients for 5 servings:

• 200 g flour
• 2 tbsp oil
• 125 ml water
• some salt
• Fat for the mold
• 500 g vegetables of your choice, e.g. peppers, eggplant, carrots, zucchini, etc.
• Oil for frying
• Balsamic vinegar, dark
• salt and pepper
• chili flakes
• 125 g cherry tomatoes
• 1 spring onion(s)
• 1 garlic clove(s)
• 3 tbsp olive oil
• salt and pepper
• ¼ pack of shepherd’s cheese
• 50 g arugula
• some balsamic vinegar glace

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

from the show “The Perfect Dinner” on VOX from 09.12.2020

Place the dough ingredients in a mixing bowl and use a dough hook to knead into a smooth dough. Roll out the dough and cut into equal-sized squares. Grease the muffin tin and place the dough pieces in the tin, overlapping at the edges. For the topping, finely chop the spring onion and garlic and place them in a bowl. Quarter the tomatoes and add them to the bowl. Season with salt, pepper, and olive oil. Crumble the feta cheese into small pieces and place them in a bowl, then set aside. For the filling, cut the vegetables into small cubes. Heat a little oil in a pan. When the oil is hot, add the vegetables to the pan and fry until crisp. Then deglaze with a dash of balsamic vinegar and season with salt, pepper, and chili to taste. Add the filling to the muffins either immediately or later. Fold up the edges of the dough slightly. Bake the muffins in a preheated oven at 180°C (top/bottom heat) for about 10-15 minutes. It’s important to keep things in perspective to avoid overcooking. Then arrange the muffins on balsamic glaze and arugula, and garnish with the topping. Finally, add some crumbs of feta cheese. Jens prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 3 from Oldenburg on Wednesday, December 9, 2020.