Tarte flambée with spicy mountain cheese, baby spinach and mushrooms

Ingredients for 1 servings:

• 1 pack of tarte flambée dough (from the refrigerated section)
• 6 mushrooms, brown
• 1 spring onion(s)
• 50 g baby spinach
• 150 g crème fraîche
• 100 g mountain cheese
• 1 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Prepare one tarte flambée for two people. Preheat the oven to 240°C (top/bottom heat) or 220°C (fan oven). Clean the mushrooms and cut into approximately 3 mm thin slices. Clean the spring onions and slice them finely. In a small bowl, mix the crème fraîche with the spring onions and season with ½ teaspoon of salt and pepper to taste. Coarsely grate the mountain cheese. Roll out the tarte flambée dough on a baking sheet using the baking paper and spread the spring onion cream evenly over the dough. Arrange the mushroom slices and mountain cheese on the tarte flambée and bake the tarte flambée on the middle rack of the preheated oven for about 17 minutes until golden brown. Shortly before the end of the baking time, mix the baby spinach in a bowl with the oil, ¼ teaspoon of salt and pepper to taste. Halve the golden-brown baked tarte flambée, arrange on plates and garnish with marinated spinach.