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Tarte flambée winemaker style with Brussels sprouts

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Ingredients for 2 servings:

  • 1 roll(s) of tarte flambée dough from the refrigerated section
  • 250 g Brussels sprouts
  • 200 g crème fraîche
  • 150 g cheese (creamy Alsatian winemaker’s cheese)
  • some salt and pepper
  • some nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian and spicy

Trim the Brussels sprouts (small florets), cook them in salted water until al dente, and drain in a colander. Preheat the oven to 200°C (fan). Place the tarte flambée, unrolled on the baking paper, on a baking sheet. Spread the crème fraîche evenly over the dough. Season with a little salt, pepper, and nutmeg. Cut the winemaker’s cheese into slices, halve them, and arrange them on the cream. Place the drained Brussels sprouts between the cheeses. Bake in the oven for 13-15 minutes.

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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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