Tarte flambée with beetroot, apple and horseradish

Ingredients for 1 servings:

• 1 portion of tarte flambée dough, homemade or from the refrigerated section, approx. 250 g
• 100 g beetroot, fresh, approx.
• 100 g apple, sour, approx.
• 1 small onion(s), red
• 2 tbsp creamed horseradish, approx.
• 150 g sour cream
• some salt and pepper, freshly ground
• some bacon or ham cubes, optional

Instructions

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

optionally vegetarian

Mix the sour cream with the horseradish and season with salt and freshly ground pepper. Adjust the horseradish to taste and spiciness. Place the dough on a baking sheet lined with baking paper and spread with the cream, leaving a 1 cm border all around. Peel the beetroot and slice it thinly. Quarter the apple, remove the core, and slice the apple crosswise into thin slices. Dice the onion or cut it into thin wedges. Arrange the vegetables on the tarte flambée. If you like, top the tarte flambée with finely torn bacon slices or diced ham. Bake in a preheated oven at 220°C for about 15 minutes or until browned to your liking. Baking time may vary depending on the oven. Freshly grated horseradish can be used instead of creamed horseradish; be extra careful when adding more.