Tarte flambée with Camembert and cranberries

Ingredients for 1 servings:

• 1 pack of tarte flambée dough (refrigerated section) or yeast dough, 250 g
• 100 crème fraîche or crème légère
• 150 g Camembert(s) or goat Camembert
• 4 tbsp cranberry compote from the jar
• 4 spring onions
• Salt and pepper, freshly ground
• 1 handful of radicchio
• 2 tbsp balsamic vinegar
• Bacon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

optionally vegetarian

Prepare the yeast dough and roll it out thinly on a baking sheet lined with baking paper, or place the prepared tarte flambée dough on the baking sheet according to the package instructions. Spread the dough with crème fraîche. Cut the Camembert into thin slices and the spring onions into rings and arrange them on the dough. Place small dollops of cranberry compote between the slices. Tips: Meat eaters can also scatter slices of bacon on the dough. Grind some mixed pepper over it and add a little salt, if desired. If using bacon, be especially careful with the salt. Bake the tarte flambée in a preheated oven at 225°C (top/bottom heat) for approximately 15-20 minutes until it is golden brown. If desired, mix a handful of torn arugula or radicchio with a little balsamic vinegar, preferably with fruit (I like to use date and fig), and spread it on the hot tarte flambée when serving, or place a little on the plate next to the tarte flambée. This amount is based on one baking sheet and using ready-made dough from the refrigerated section. If you make the yeast dough yourself, the time will obviously be longer.