John Myers
Ingredients for 1 servings:
- 1 tarte flambée dough, from the refrigerated section, approx. 260 g
- 125 g crème fraîche
- 75 g leek, only the white part
- 5 mushrooms
- 75 g cheese, grated
- some salt and pepper, freshly ground
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
vegetarian, with wine, beer or as a small main course for 2
Preheat the oven to 225°C (top/bottom heat). Roll out the tarte flambée dough on a baking sheet with baking paper and spread with the crème fraîche, leaving about 1 cm free all around. Halve or quarter the leek, depending on the thickness of the stalk, cut it crosswise into very thin strips, and arrange it on the dough. Cut the mushroom caps into millimeter-thick slices and place them next to each other on the leek. Season with salt and pepper and sprinkle very thinly with grated cheese. Place the baking sheet on the lowest rack in the oven and bake for about 15-20 minutes, until the desired brown color is reached. Every oven bakes differently, so adjust the temperature and baking time according to your experience with your appliance. This amount is enough for about 8 people as a snack, but it should be enough to feed at least 2 people.
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