Tarte Flambée with Chanterelles

5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people


  • 1 role Tarte flambée batter (here Aunt Fanny)
  • 125 g Sour cream
  • 2 Piece Spring onions
  • 1 Piece Red onion
  • 30 g Strong cheese (here mountain cheese, or Parmesan, Gruyere, Old Amsterdam or similar)
  • 50 g Ham cubes
  • 200 g Fresh chanterelles, maybe more
  • Salt and pepper
  • Some butter


  • First clean the chanterelles, halve or quarter them if necessary.
  • Wash the spring onions and cut into rings. Separate a little from the green parts.
  • Now sauté the chanterelles and spring onions in the butter for 5 minutes. Season with salt and pepper. Allow to cool slightly.
  • Preheat the oven to 220 ° top / bottom heat.
  • Roll out the tarte flambée batter on a baking sheet.
  • Spread the sour cream on top. Leave something free at the edge. Slice the cheese over it. Then spread the red onion cut into rings on top, as well as the diced ham. Finally, distribute the mushroom mixture evenly and place in the oven for 15 minutes on the lowest rack. The baking time can vary slightly depending on the oven. Finally, distribute the spring onion rings on top.
  • And then just enjoy. It tasted really good.
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Written by John Myers

Professional Chef with 25 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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