Asian tarte flambée

Ingredients for 1 servings:

• 1 pack of tarte flambée dough from the refrigerator, approx. 260 g
• 200 g pointed cabbage
• 100 g mushrooms, brown
• 1 bell pepper(s), red or yellow
• 1 onion(s), red, possibly 2
• n. B. salt and pepper e.g. Szechuan pepper
• 3 tbsp oil for drizzling
• 200 g crème fraîche or sour cream
• 3 tbsp soy sauce, or 4 tbsp if desired
• 1 tsp ginger, grated, or 2 tsp if desired
• 1 chili pepper(s), approx.

Instructions

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

Finely dice or chop the chili pepper and grate the ginger. Stir together all the ingredients for the cream (crème fraîche or sour cream, soy sauce, ginger, chili, salt and pepper, and optionally Sichuan peppercorns) and let it simmer. Finely slice the pointed cabbage, preferably starting from the top. Clean and thinly slice the mushrooms. Clean and dice the bell pepper. Cut the onion into thin rings or strips. Roll out the tarte flambée dough on a baking sheet lined with baking paper. Spread the cream on top, leaving a border about the width of a finger around the edges. Arrange the pointed cabbage, mushrooms, onions, and bell peppers one after the other on the dough, sprinkle with a pinch of salt, season with pepper, and drizzle with oil. Bake in a preheated oven at 220°C (top/bottom heat) for about 10-15 minutes, until the edges are golden brown. Baking temperature and time are only guidelines and may vary depending on the oven. The quantity is based on 1 baking sheet. Serves 2 as a main course, or 4-8 as a snack.