Tomato tarte flambée with tamarind paste

Ingredients for 4 servings:

• 2 onions, red
• 2 tsp tamarind paste
• 1 can coconut milk
• 50 g pistachio kernels
• 100 g peanuts
• 4 garlic cloves
• 1 ½ tsp cumin
• 1 ½ tsp coriander powder
• ¾ tsp cinnamon powder
• 4 packs of tarte flambée dough, frozen, for 2 trays
• 600 g tomatoes, small
• Rapeseed oil
• Salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

To prepare the tomatoes, either halve or slice them, depending on their size, and set aside. Halve the onions and slice them into thin strips, then sauté them in a pan with a little oil over medium heat, stirring occasionally until translucent. After about 15 minutes, stir in the tamarind paste and a pinch of salt, and set the pan aside. Open the can of coconut milk without shaking, skim off the thick cream, and puree it in a tall bowl. Add the pistachios, peanuts, peeled garlic, cumin, coriander, cinnamon, and a pinch of salt. Puree everything until smooth. Line the baking sheets with baking paper and place the tarte flambée dough on top. Spread the coconut milk paste evenly over the dough, leaving some space around the edges. Distribute the onion mixture from the pan on top. Finally, arrange the tomatoes on the tarte flambée, cut-side up. Then drizzle everything with a little oil. Now bake both tarte flambées for about 25 minutes at 200 °C top/bottom heat.