Tarte flambée with fig cream cheese, chorizo ​​and arugula

Ingredients for 1 servings:

• 260 g dough (Flammkuchen), from the refrigerated section or homemade
• 150 g crème fraîche (crème légère with herbs)
• 1 stalk(s) leek, the white part
• 12 slice(s) Chorizo, thinly sliced
• 6 tomatoes, dried, in oil
• 75 g goat’s cheese with fig
• 1 handful of arugula
• 2 tbsp vinegar (date-fig)
• 2 tbsp pumpkin seeds, salted

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Preheat the oven to 225°C. The store-bought dough I use weighs about 260g and is already rolled out on baking paper to a size of 40cm x 24cm. If you can’t find ready-made dough or don’t like it, use 250g of homemade yeast dough and roll it out thinly on baking paper. Spread the dough with the crème légère up to just before the edge. Wash and trim the leek, and halve or quarter the thick stalks lengthwise. Thinly slice the white part and arrange it close together on the base. Cut the chorizo ​​slices into smaller pieces and the sun-dried tomatoes into strips. Arrange the chorizo ​​and tomatoes on the leek, placing the goat’s cheese in small piles between them. Bake in the preheated oven for about 15-20 minutes. The baking time depends on the oven’s baking characteristics, so check occasionally and bake for a shorter or longer time if necessary. While the tarte flambée is baking, mix the arugula with the vinegar and let it sit for a while. Cut into bite-sized pieces, if desired. Spread the arugula over the baked tarte flambée, sprinkle with pumpkin seeds, and serve immediately.