Tarte flambée with zucchini and carrots, herder's cheese and sunflower seeds

Ingredients for 2 servings:

• 2 carrots
• 1 zucchini
• 1 onion(s), red
• 2 tbsp oil
• 2 g spice mix (hot vanilla spice)
• salt and pepper
• Sugar
• 1 package of tarte flambée dough
• 150 g crème fraîche
• 150 g shepherd’s cheese
• 60 g sunflower seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Preheat the oven to 200 degrees Celsius (convection oven). Peel the carrots. Remove the ends of the zucchini and carrots. Slice both vegetables into thin strips using a vegetable peeler. Peel the onion and slice into thin rings. Place the onion rings, carrot, and zucchini strips in a bowl with the oil and season with hot vanilla spice and a pinch of sugar. Roll out the tarte flambée dough on a baking sheet and spread with crème fraîche almost to the edge. Season with salt and pepper. Spread the marinated vegetables evenly over the dough. Crumble the feta cheese over the vegetables. Then bake in the oven on the middle rack for about 15 to 18 minutes until golden brown. Meanwhile, caramelize the sunflower seeds in a pan with 1 teaspoon of sugar for about 3 to 4 minutes until golden brown. Remove the tarte flambée from the oven, arrange on plates, and sprinkle with caramelized sunflower seeds.