Wiesn tarte flambée
- 1 leek (approx. 375 g)
- 2 thick slices of meat loaf (250-280 g)
- Salt
- pepper
- 2 EL Oil
- 125 g Schmand
- 40–50 g sweet mustard
-
1 pack (260 g) Fresh tarte flambée dough rolled out on baking paper (approx. 40 x 24 cm; refrigerated shelf) - 100 g grated Gouda cheese (45% fat in dry matter)
- 1/2 Bund Chives
30 minutes
easy
- 1.
- Preheat the oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4). In the meantime, clean and wash the leek and cut into rings. Cut the meat loaf into strips. Heat the oil in a pan, fry the leek for about 4 minutes while turning.
- 2.
- Season with salt and pepper, add meat loaf and fold in. Mix the sour cream and mustard. Take the tarte flambée dough out of the packaging and unroll directly on a baking sheet with the baking paper. Brush with mustard and sour cream, spread the leek mixture on top and sprinkle with cheese.
- 3.
- Put in the oven (bottom rack) and bake for about 15 minutes. If necessary, wash the chives, shake dry and cut into rolls. Sprinkle the finished tarte flambée with chives and cut into 6 pieces.
1 piece approx:
- 390 kcal
- 1630 kJ
- 16 g protein
- 27 g fat
- 23 g carbohydrates
Leave A Comment