John Myers
Hokkaido Tarte Flambée
The perfect hokkaido tarte flambée recipe with a picture and simple step-by-step instructions.
- 1 pack Finished puff pastry if you don’t know how to do it, you can of course also make it yourself)
- 0,5 piece Hokkaido pumpkin
- 125 g Bacon cubes or smoked salmon also taste great
- 0,5 cups Creme fraiche Cheese
- 1 Handful Finely chopped fresh herbs which the garden or supermarket give)
- 1 Stalk Fresh rosemary
- 1 tbsp Peppercorns pink
- Salt
- 2 tbsp Grated cheese
- 1 tbsp Oil
- 1 Use a tablespoon to remove the inner workings of the Hokkaido and cut it into larger pieces. Cut these pieces into fine slices with a peeler. Put in a bowl. Pick the Rosmari and work with salt and pink berries in a mortar until everything is small, then to Add pumpkin oil and mix everything thoroughly with your hands. Preheat the oven to 220 degrees, top and bottom heat, convection not recommended 2 In another bowl, mix creme fraiche, chopped herbs and a little salt and grated cheese. 3 Pour the tarte flambée batter onto the baking sheet according to the instructions on the packet, spread the cream and fraiche mixture on top, then put the pumpkin topping on top and put everything in the oven, baking time approx. 15-20 minutes. Enjoy your meal :)))
Facebook Comments