Tarte flambée with sugar apricots, pecans and buffalo mozzarella

Ingredients for 2 servings:

• 1 roll(s) of tarte flambée dough, approx. 260 – 350 g, from the refrigerated section
• 200 g crème fraîche
• 125 g sugar apricot(s)
• 125 g buffalo mozzarella
• 4 stalk(s) spring onion(s)
• 1 pepper, red, medium hot
• 6 g ginger root, organic
• 25 g pecans
• 4 tsp lime juice
• 1 m.-sized cardamom pod(s), black
• ¼ tsp turmeric powder
• 1 pinch(s) smoked salt
• n. B. Pepper, black
• some pomegranate syrup

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Wash the spring onions and slice into rings. Slice the green parts of the spring onions thinner. Cut the sugar apricots lengthwise, remove the pits, and cut the apricots lengthwise into strips. Wash the chili peppers, slice them lengthwise, remove the seeds, and slice the peppers into thin rings. Roughly break the pecans. Grate the ginger until the specified amount is reached. Mix the crème fraîche with the grated ginger, lime juice, and turmeric until smooth. Grate a little of the black cardamom pod into the crème fraîche. You can grate the pod all around; the special smoky flavor of the pod is not as intense as the smell of the pod itself due to the abrasion in the crème fraîche. If you are unsure, taste as you go. Then open the pod and, depending on the number of seeds in the pod, remove about half (for large pods) or all of the seeds. Crush the seeds and add them to the crème fraîche so that the cardamom gives the cream a slightly smoky and citrusy flavor, but the cardamom’s unique flavor doesn’t overpower everything. Season to taste with black pepper and a pinch of smoked salt. Preheat the oven to 220°C (top/bottom heat). Spread the tarte flambée dough on a baking sheet lined with baking paper and spread with the cream. Arrange the sliced ​​sugar apricots on top. Sprinkle with broken pecans, spring onion rings, and chili peppers. Finally, tear the buffalo mozzarella into pieces and distribute the pieces evenly over the tarte flambée. Bake the tarte flambée on the middle rack of the oven for about 16-18 minutes, until the edges are browned and the cheese is nicely melted. Garnish the finished tarte flambée with a drizzle of pomegranate syrup. Note: If you don’t have sugar apricots, but only regular apricots, make sure they’re nice and ripe and sweet, as otherwise the apricots, as the only sweet component, won’t contribute enough to the balance of the other ingredients. Sugar apricots also contain less water than regular apricots. You can use regular buffalo mozzarella instead, but buffalo mozzarella melts more airily and creamily in the oven than cow’s milk mozzarella. Alternatively, you can also shred the raw buffalo mozzarella over the tarte flambée after baking.