John Myers
Ingredients for 1 servings:
- 1 roll(s) of tarte flambée dough, approx. 250 g, from the refrigerated section
- 200 g sour cream
- 2 tsp rosemary needles, fresh
- 100 g beetroot, fresh
- 4 stalk(s) spring onion(s), alternatively 1 onion
- 50g chorizo
- 30 g walnuts
- 100 g feta cheese
- n. B. Honey
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Chop the rosemary needles and mix about 2 teaspoons with the sour cream. Preheat the oven to 225°C. Place the tarte flambée dough, homemade or from the refrigerated section, on a baking sheet lined with baking paper and spread with the rosemary sour cream, leaving a border of about 1 cm all around. Peel and finely slice the beetroot, finely slice the white parts of the spring onions (alternatively, thinly slice the onion), thinly slice the chorizo and halve or quarter if desired, roughly chop the walnuts, and crumble the feta cheese. Spread the ingredients in the order listed on the dough and drizzle with a little honey, if desired. Bake in the preheated oven for about 15 minutes, until golden brown. Baking time may vary slightly depending on the oven.
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