John Myers
Ingredients for 2 servings:
- 1 roll(s) of tarte flambée dough from the refrigerated section (280 g)
- 140 g chicken breast fillet(s)
- 2 peaches, yellow flesh and fully ripe
- 60 g bell pepper(s), orange
- 3 spring onions
- 200 g sour cream
- 30 ml lime juice
- 1 tsp hoisin sauce
- 1 tsp maple syrup
- ½ tsp sesame oil, toasted
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ⅛ tsp chili flakes
- 2 tsp sesame seeds, roasted
- 1 tsp oil for frying
- e.g. salt and pepper
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes
Wash the peaches, halve them lengthwise, twist the halves together, and remove the pits. Then cut each peach half into eighths. Wash the bell pepper, remove the stem, core, and white inner pith, and then thinly slice as much flesh as specified in the recipe (about 2 mm). Wash the spring onions and slice into rings. Flatten the chicken breast fillet, season with salt and pepper, and then sear in a little oil over high heat for about 1-2 minutes on each side. Remove the meat, let it rest for a while, and then slice it diagonally into thin slices. Preheat the oven to 220°C (top/bottom heat). In a bowl, mix the sour cream, lime juice, hoisin sauce, maple syrup, sesame oil, coriander powder, turmeric powder, and chili flakes until smooth and season with salt. Spread the tarte flambée batter on a baking sheet lined with baking paper. Spread the cream evenly over the batter using a spoon or an angled spatula. Then place the sliced bell peppers, the spring onion rings, the chicken, and the peach slices on top. Finally, sprinkle with toasted sesame seeds. Bake the tarte flambée on the middle rack of the oven for about 17-20 minutes until crispy.
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