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
It's so easy with the Zottarella Roll
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.