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Tarte Flambée with Mushrooms & Porree

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Tarte Flambée with Mushrooms & Porree

The perfect tarte flambée with mushrooms & porree recipe with a picture and simple step-by-step instructions.

  • 1 pole Fresh leek
  • 150 g Mushrooms
  • Garlic fresh
  • 1 cups Creme fraiche Cheese
  • 100 g Grated Emmental
  • 1 piece Flammkuchenteig
  • Salt from the mill
  • Black pepper from the mill
  1. Wash or clean the leek and mushrooms and cut into rings and slices. Heat the leek in a pan with olive oil and simmer for about 8 minutes. Add the mushrooms and garlic and season with salt and pepper. Roll out the tarte flambée dough on a baking sheet, brush with the crème fraîche, sprinkle approx. 50g cheese on top and spread the vegetables on top. Scatter the rest of the cheese on top and bake at 180 degrees for about 10-12 minutes until crispy. A salad goes well with it.
Dinner
European
tarte flambée with mushrooms & porree

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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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