John Myers
Ingredients for 2 servings:
- 1 pack of tarte flambée dough from the refrigerated section
- 100 g chorizo in one piece
- 4 large mushrooms
- 100 g cherry tomatoes
- 150 g sour cream
- 75 g spring onions
- e.g. salt and pepper
- Spice(s) to taste
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
delicious and quick to make
Preheat the oven to 220°C (top/bottom heat). Spread the tarte flambée dough on a baking sheet. Cut the chorizo into small cubes (approximately 0.5 x 0.5 cm per side) or into slightly thicker slices, depending on the diameter of the sausage. Clean and slice the mushrooms. Wash and quarter the cherry tomatoes. Wash the spring onions and slice them finely (be sure to include the green parts). Mix the sour cream with salt, pepper, and spices to taste and spread evenly over the dough. Then spread the mushrooms on the base, followed by the chorizo, and finally the tomatoes. Bake at 220°C (top/bottom heat) for 12-15 minutes until crispy. The baking time will vary depending on the type of oven, so just trust your gut. Remove the finished tarte flambée from the oven, sprinkle with the spring onions, and serve. The spring onions must be added to the tarte flambée after baking, otherwise they will burn and taste bitter. If you have the time, you can of course make the batter yourself. Otherwise, you can vary the ingredients as you like; I particularly like this version.
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