John Myers
Antipasti Tarte Flambée
The perfect antipasti tarte flambée recipe with a picture and simple step-by-step instructions.
- 1 role Pizza dough or tarte flambée dough from the cooling shelf
- 1 Yellow peppers
- 100 g Red onions
- 200 g Cherry tomatoes
- 2 Garlic cloves
- 250 g Mushrooms brown
- 4 tbsp Extra virgin olive oil
- Sea salt from the mill
- Pepper from the grinder
- 1 branch Rosemary
- 100 g Goat cream cheese pralines
- 200 g Sour cream
- 1 tbsp Pine nuts
- Wash the bell peppers, cut in half, remove the white dividers and cut into strips. Wash tomatoes and cut in half. Peel and halve the onions and cut into thin rings. Peel and chop the garlic. Clean and halve the mushrooms.
- Preheat the oven to 225 ° C. Heat olive oil in a pan. Fry the vegetables in portions. Season with salt and pepper. Allow to cool slightly.
- Unroll the dough on a baking sheet. Season the sour cream with salt and pepper and stir until smooth, spread evenly on the dough. Wash the rosemary, pat dry and roughly chop the needles. Spread the antipasti vegetables on the dough and sprinkle with rosemary and pine nuts. Roughly crumble the goat cheese and spread on the tarte flambée. Bake in a hot oven for 15–20 minutes.
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