Tarte flambée with dried honey tomatoes, lemon onions, buffalo mozzarella and poppy seeds

Ingredients for 2 servings:

• 1 roll(s) of tarte flambée dough from the refrigerated section
• 110 g date tomatoes
• 50 g dried tomatoes
• 1 small onion(s)
• 1 small chili
• 125 g buffalo mozzarella
• 200 g crème fraîche
• 1 tbsp honey, liquid
• 180 ml water
• 2 tbsp lemon juice
• 2 tsp blue poppy seeds
• ¾ tsp cubeb pepper
• 1 pinch of salt
• some cream of balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Tomato with mozzarella on a crispy base with a twist

Heat the specified amount of water in a saucepan and dissolve the honey in it. Place the sun-dried tomatoes flat in the pan and bring everything to a boil. Simmer for about 10-15 minutes, until the now red liquid has reduced to a syrupy consistency and the sun-dried tomatoes are soft and have absorbed the sweet liquid. Let the liquid cool slightly, then slice the soft tomatoes into strips. Meanwhile, peel the onion and slice it into thin rings about 2 mm thick. Place it in a bowl with a pinch of salt, pour over the lemon juice, and let it marinate for about 10-15 minutes. Wash the persimmon tomatoes and slice them. Cut the chili pepper lengthwise, remove the inner skin and seeds, lay it flat on a board, halve it crosswise, and cut it into thin strips. Place the crème fraîche in a bowl and add the remaining tomato syrup from the pan, strained through a sieve, to catch any loose seeds. Add the lemony, now slightly oniony, marinade from the onions and stir until smooth. Grind the cubeb pepper in a mill or grind it not quite finely in a mortar and pestle, add it to the crème fraîche, and mix well. Preheat the oven to 220°C (top/bottom heat). Spread the tarte flambée dough on a baking sheet lined with baking paper and spread with the cream. Arrange the persimmon tomatoes, sun-dried tomatoes, chili strips, and marinated onions on top and bake everything in the oven for about 14 minutes. Meanwhile, dry-roast the poppy seeds in a small non-stick pan. When serving, drizzle some Crema di Balsamico over the tarte flambée, tear the creamy buffalo mozzarella into pieces, and sprinkle the toasted poppy seeds over the tarte flambée using a sieve. The end result is a beautiful and, above all, surprisingly aromatic alternative to the usual tomato and mozzarella on ciabatta. Notes: If you don’t have cubeb pepper, use regular black pepper, but use less of it, as cubeb pepper isn’t as spicy, but still releases balsamic and spicy aromas, especially when ground. The peppery spiciness diminishes somewhat in the oven. The roasted poppy seeds add nutty notes that pair well with the mozzarella. The sun-dried tomatoes have enough natural flavor to intensify the overall flavor.