Tarte flambée with chanterelles, tomatoes and bacon

Ingredients for 1 servings:

• 1 port. Tarte flambée dough, approx. 250 g each
• 150 g crème fraîche
• 1 tsp thyme leaves, fresh
• 250 g chanterelles or mushrooms, brown
• 1 large onion(s), red
• 3 spring onions
• 1 handful of cherry tomatoes
• 1 pack of bacon
• some oil for frying
• Salt
• Pepper, freshly ground

Instructions

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

Clean and separate the chanterelles. Fry the mushrooms in a little hot oil for about 3-5 minutes, seasoning lightly with salt. Let the mushrooms cool. Mix the crème fraîche with the thyme leaves. Cut the onion into thin wedges, the spring onions into thin rings, the cherry tomatoes into thick slices or pieces, and the bacon into strips. Place the tarte flambée dough, homemade or store-bought, on a baking sheet lined with parchment paper and spread the crème fraîche on top, leaving a 1 cm border all around. Arrange the onion wedges, spring onion rings, tomatoes, and chanterelles one after the other on the dough, season with freshly ground pepper, and gently sprinkle with salt. Finish the topping with bacon. Bake the tarte flambée in a preheated oven at 240°C (top and bottom heat) for about 20-30 minutes. Every oven bakes differently, so you may need to adjust the temperature based on your experience and check from time to time whether the tarte flambée is ready.