John Myers
Ingredients for 2 servings:
- 1 roll(s) of tarte flambée dough from the refrigerated section
- 200 g oyster mushrooms
- 200 g crème fraîche
- some salt (mushroom herb salt)
- 50 g Parmesan, grated
- 1 handful of arugula
- some olive oil
- some Parmesan, sliced
- some pepper or papaya pepper
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 18 minutes
Something special
Preheat the oven to 200°C fan/convection oven. Roll out the tarte flambée dough with the baking paper and place it on a baking sheet. Spread the crème fraîche evenly over the dough. Sprinkle a little salt and grated Parmesan cheese over the cream. Place the oyster mushrooms on the base and drizzle a few drops of olive oil over the mushrooms. Bake the tarte flambée in the oven for about 13 minutes. In the meantime, wash the arugula, pat it dry, and halve it if desired. Shave a small piece of Parmesan cheese. After baking, sprinkle some pepper over the mushrooms and scatter the arugula on top. Garnish everything with shaved Parmesan cheese.
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