Tarte flambée, reduced fat

Ingredients for 2 servings:

• 1 sheet of low-fat puff pastry from the refrigerated section
• 200 g sour cream (10% fat)
• 1 clove(s) garlic, squeezed
• 2 shallots
• 2 tbsp parsley, chopped
• 1 pinch of salt and pepper from the mill
• 40 g cheese, more spicy (e.g. Emmental, Appenzeller, …), grated
• 2 slices of raw ham (e.g. Serrano, Black Forest, …), thinly sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

a “lightened” version of the Alsatian or Lorraine tarte flambée

Preheat the oven to 200°C (fan oven). Peel the shallots and slice them into thin rings. Combine the sour cream with the garlic and chopped parsley, and season with salt and pepper. Spread the puff pastry on a baking sheet, possibly lining it with a silicone mat or baking paper. Spread the cream mixture thinly over the top. Tear the ham into thumbnail-sized pieces, arrange them on the cream, and sprinkle the onions over the top. Sprinkle with grated cheese. Bake at 200°C (fan oven) for about 15 minutes. Served with a salad, this makes a main course for two, or a starter for four!