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Leek tarte flambée

updated

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Ingredients for 2 servings:

  • 1 stalk(s) leek (350 g)
  • 1 tsp caraway seeds
  • 100 g bacon, diced
  • some salt and pepper
  • 1 pkt. dough, (Flammkuchen dough, 260 g refrigerated shelf)
  • 150 g sour cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean the leeks and cut into 1/2 cm pieces. Roughly chop the caraway seeds. Fry the bacon cubes in a hot non-stick pan over medium heat for 5 minutes until crispy. Add the leeks and fry for 5 minutes. Season with salt, pepper, and caraway seeds. Preheat a baking sheet in a preheated oven to 250°C. Unroll the tarte flambée dough using the baking paper. Spread the dough with sour cream. Spread the leek and bacon mixture on top. Slide the tarte flambée onto the hot baking sheet using the paper. Bake in a preheated oven at 250°C (convection not recommended) on the middle rack for 10 to 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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