Tarte flambée with potatoes, tomatoes and rocket puree

Ingredients for 1 servings:

• 100 g sour cream
• 50 g herb cream cheese
• 1 tbsp chives, fresh
• 2 pinches of nutmeg powder
• 1 dashes lemon juice
• some milk
• e.g. salt and pepper
• 200 g potatoes, pre-cooked from the jar
• 100 g cocktail tomatoes
• 1 m.-large onion(s), red
• 1 handful of almonds, chopped
• 75 g Emmental cheese, grated
• 40 g arugula, fresh
• 2 garlic cloves
• 25 ml olive oil
• e.g. salt and pepper
• 300 g tarte flambée dough, from the refrigerated section

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

For the topping, cut the pre-cooked potatoes from the jar into thin slices. Slice the cherry tomatoes in the same way. Peel the onion and cut into thin strips. For the arugula purée, wash the fresh arugula and shake it dry, then peel the garlic. Put both in a blender with the olive oil and puree (alternatively, you can of course use an immersion blender). Season generously with salt and pepper. The arugula should be really fresh; then it tastes nutty and spicy. Older arugula quickly becomes too bitter. For the cream, mix the sour cream, cream cheese and chives with a little milk until smooth and season with salt, pepper, nutmeg and a dash of lemon juice. Preheat the oven to 220°C (top/bottom heat). Spread the tarte flambée batter on a baking sheet and spread the cream thinly. This is done evenly and easily using an angled spatula. Distribute the potato slices evenly over the cream. Add the onion strips and tomato slices in the same way, then scatter the arugula puree in small dollops with a teaspoon. Sprinkle the chopped almonds on top. Finally, sprinkle everything with the cheese. Bake in the lower third of the oven for about 15 minutes, depending on your oven type, until crispy.