Low-carb vegetarian tarte flambée

Ingredients for 1 servings:

• 250 g cauliflower florets
• 2 m.-sized eggs
• 200 g cheese, grated
• 1 cup crème fraîche
• 1 m.-sized onion(s)
• 1 small bell pepper(s)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

low-carb, vegetarian

For the base, finely grate the raw cauliflower until it has a consistency resembling small grains of rice. Then add the eggs and 150g of the grated cheese and season lightly with salt. Mix the ingredients until you get a slightly crumbly mixture. Line a baking sheet with baking paper and, using the rim of a springform pan, shape the dough into a round shape. This is easy to do with your hands, but be careful not to create any holes in the base. Bake the prepared dough in the oven (convection oven: 180°C, top/bottom heat: 160°C) for 25 minutes. Meanwhile, for the topping, mix the crème fraîche with the remaining cheese, season with salt and pepper, slice the onion into thin rings, and finely slice the bell pepper. Spread the pre-baked base with the crème fraîche mixture, top with the onions and bell peppers, and bake for another 15 minutes. Tip: To grate the cauliflower, I use the Tupperware Quickchef. I add the eggs and cheese to the cauliflower right away, so I can make the batter in one go. I also make the topping mixture in the Quickchef. It’s super fast.