John Myers
Ingredients for 4 servings:
- 1 pack of dough (tarte flambée dough)
- 60 g cheese (raclette cheese)
- 2 tbsp crème fraîche
- salt and pepper
- 1 tsp sugar
- 1 tbsp lemon juice
- 1 small red apple
- 80 g black pudding, roast-proof
- 150 g potatoes, cooked
- 1 small onion(s), red
- 2 tbsp olive oil
- some chives, fresh, cut into rolls
- some marjoram, fresh, chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Spread the tarte flambée dough on a baking sheet lined with baking paper, form a small rim around the edges, and press it down firmly. Grate the cheese, mix with the crème fraîche, and season with salt and pepper. Spread the cheese cream over the dough. Mix the sugar with the lemon juice. Core the apple, halve the apple, slice it, and toss it in the sugar and lemon juice mixture. Preheat oven to 200°C (180°C fan oven). Peel the black pudding, if desired, and slice it. Peel the potatoes, slice them, and lightly season with salt. Peel the onion and slice it into rings. Top the tarte flambée dough with sliced sausage, potatoes, and apple, as well as the onion rings, drizzle with olive oil, season with pepper, and bake in the preheated oven for 12 to 15 minutes. Serve sprinkled with chives and marjoram.
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