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Mediterranean tarte flambée
Category: Finger food
35 Minutes
Preparation time
Preparation time
Ingredients for
4
people
300
g
wheat flour
4 tbsp. vegetable oil
125 ml carbonated water
Salt
500 g cherry tomatoes
2 garlic cloves
1 package (250 g) of Zottarella Roll Classic
1 cup (150 g) crème fraîche
50 ml cream
Pepper
Wheat flour to work with
100 g arugula
4 tbsp. vegetable oil
125 ml carbonated water
Salt
500 g cherry tomatoes
2 garlic cloves
1 package (250 g) of Zottarella Roll Classic
1 cup (150 g) crème fraîche
50 ml cream
Pepper
Wheat flour to work with
100 g arugula
- Knead the flour, oil, carbonated water and 1 pinch of salt together into a smooth dough. If it is too dry, add some more carbonated water or oil; if it is too moist, add some more flour. Wrap the dough in plastic wrap and chill for about 30 min.
- Pre-heat the oven and baking sheet to 230 °C with top and bottom heating.
- Wash the tomatoes and cut in half. Peel the garlic and press through a garlic press. Drain and slice the Zottarella Roll. Mix the crème fraîche with the cream and garlic and season with salt and pepper. Divide the dough into four portions and roll into an oval shape as thin as possible on a lightly floured work surface. Place each dough round onto the baking paper, spread the cream on each one and top with tomatoes and Zottarella slices.
- Pull the tarte flambée onto the baking sheet with the baking paper and bake one after the other on the sheet for about 8-10 min. Wash the arugula, spin dry and arrange on the tarte flambée. Bake the other tarte flambées in the same way.
Recipe inspirations from the
Zottarella cookbook
