Tarte flambée with herb and tomato mixture

Ingredients for 2 servings:

• 300 g flour
• 2 tbsp oil
• 150 ml water, cold
• 200 g sour cream
• 40 g mountain cheese, grated, or Gouda
• 200 g cocktail tomatoes
• 2 bunch parsley, flat
• 1 bunch of chives
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 40 g onion(s)
• 1 garlic clove(s)
• salt and pepper
• possibly diced feta cheese

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Quick summer dish

Preheat oven to 220°C (200°C fan-assisted). For the tarte flambée, knead the flour, water, 1/2 teaspoon salt, and oil, first with a mixer and then by hand, until you have a smooth dough. Divide the dough in half and roll it out into two thin, oval flatbreads. Place on a baking sheet lined with baking paper. Mix the sour cream with the cheese and season generously with salt and pepper. Spread evenly on the flatbreads. Bake the tarte flambée in the oven on the middle rack for about 15 minutes, until the edges are golden brown. Meanwhile, for the topping, wash and dice the tomatoes. Wash the herbs, shake dry, finely chop, and mix with the tomatoes. Stir in the olive oil and balsamic vinegar. Peel the onion and garlic, finely chop the onion, and press the garlic through a sieve. Add both to the herb and tomato mixture. Season with salt and pepper to taste. Spoon the herb and tomato mixture onto the freshly baked, warm flatbreads and serve immediately. If desired, garnish with some diced feta cheese. Serve with a leaf salad, for example.