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Tarte flambée with Zughetti, sun-dried tomatoes and feta cheese

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Ingredients for 4 servings:

  • 2 slices of tarte flambée dough (Leisi, 520 g)
  • 2 cups of crème fraîche
  • 1 zucchini (zucchini)
  • 1 pack of feta cheese
  • 2 onions, red
  • 1 pack of dried tomatoes
  • Paprika powder
  • Salt
  • pepper

Instructions

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

Spread out the tarte flambée dough. Cut the zucchini into round slices, preferably as thin as possible. Dice the feta cheese. Slice the sun-dried tomatoes. Slice the onions into rings or finely chop them. Season the crème fraîche with spices to taste. Spread the crème fraîche over the tarte flambée dough. Distribute the ingredients over the dough and season. Place the tarte flambée on the lowest rack of an oven preheated to 230°C and bake for 12-15 minutes. Serve hot. The crème fraîche can also be mixed with natural yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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