Tex-Mex tarte flambée

Ingredients for 1 servings:

• 1 portion of tarte flambée dough, from the refrigerated section or homemade
• 100 g crème fraîche
• 1 tbsp tomato paste
• 200 g minced beef
• 1 tbsp oil for frying
• e.g. chili pepper(s)
• e.g. spice mix, Cajun spice or taco seasoning
• some salt
• some pepper
• 1 clove(s) garlic
• 1 tsp cumin powder
• 1 onion(s), red
• 1 handful of kidney beans
• 1 handful of corn
• 1 small red bell pepper(s)

Instructions

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

for 1 tray

Roll out the tarte flambée dough on baking paper and place on a baking sheet. Mix the crème fraîche with tomato paste until smooth and spread over the dough, leaving a 1 cm border all around. Heat the oil in a pan and fry the minced beef until crumbly. Chop the chili pepper and 1 garlic clove and fry them with the garlic, seasoning with salt and pepper, and if desired, add extra cumin. Slice the onion and bell pepper, and drain the corn and kidney beans. Spread the minced meat, onion, bell pepper, corn, and kidney beans over the dough and bake the tarte flambée in a preheated oven at 225°C for approx. 10-15 minutes until the desired brown color is achieved. If desired, scatter fresh diced tomatoes or avocado or dollops of guacamole over the tarte flambée and serve hot.