Tarte flambée with goat cheese and Serrano ham

Ingredients for 4 servings:

• 1 pack of tarte flambée dough
• 1 cup goat’s cheese
• 1 cup crème fraîche
• 2 rolls of goat cheese
• 150 g Serrano ham
• 80 g pine nuts
• 1 pack of arugula
• 100 g butter
• 30 g honey
• some salt and pepper

Instructions

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

delicious combination of sweet and savory

Roll out the dough on a normal-sized baking sheet and gently press it into the corners until the entire sheet is covered. I always put baking paper underneath. Unfortunately, the rubbery dough is difficult to press into the corners with the baking paper underneath, but with a little patience it works. If you want to try it without baking paper, sprinkle a little flour on the baking sheet. Usually one roll of dough is enough. Mix the goat’s cheese from the tub and the crème fraîche and spread it on the dough. Then add a little salt and pepper. Use little salt, as the ham is salty. Cut the goat’s cheese rolls into slices about 1/2 cm thick and arrange them on the mixture. Then cut the Serrano ham slices in half and place them over the goat’s cheese. Bake the tarte flambée in the oven at around 200°C (fan oven) for about 15-20 minutes, until the cheese has melted and the ham has taken on a light brown color. Meanwhile, gently toast the pine nuts in a nonstick pan without any fat. Then add the butter and slowly melt it in the pan. Then add the honey and season with a little salt. Keep warm on a plate. Once the tarte flambée is baked, remove it from the oven and generously spread the honey-pine nut butter mixture and arugula over it, then serve immediately.