Tarte flambée with pointed cabbage, apple and grapes

Ingredients for 1 servings:

• 1 portion of tarte flambée dough, approx. 240 g, homemade or from the refrigerated section
• 150 g sour cream or crème fraîche
• ½ tsp cumin powder, approx.
• 150 g pointed cabbage
• ½ apple
• 15 grapes, red
• 3 spring onions, the white part
• e.g. salt and pepper

Instructions

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

Preheat the oven to 240°C (top/bottom heat). Roll out the tarte flambée dough on baking paper and place it on a baking tray. Mix the sour cream with the cumin, add salt if desired, and spread it over the dough, leaving about 1 cm free all around. Cut the pointed cabbage into very fine strips, halve the grapes, and slice the apple first into wedges and then crosswise into thin slices. Cut the light-colored parts of the spring onions into thin rings. Spread the pointed cabbage on the dough, then add the spring onions, apple pieces, and grapes one after the other. Season with salt and freshly ground pepper to taste. Bake the tarte flambée for about 20 minutes, or until golden brown, and serve hot. Adjust the temperature and baking time according to your oven’s baking characteristics.