Summer tarte flambée with yellow zucchini
- Vegetarian
Preparation time: 15 min + 12 min baking time + 30 min resting time - Difficulty level: easy
Ingredients for 2 tarte flambée:
- 250 g spelt or wholemeal wheat flour
- 1 egg yolk
- 3 tbsp olive oil
- 1 medium yellow and 1 medium green zucchini
- 75 g gorgonzola
- 200 g crème fraiche
- fleur de sel & freshly grated pepper
- zest of half an organic lemon
Topping:
- 50 g fresh rocket or wild herbs (we used chickweed)
- 1-2 tbsp olive oil
- 250 g spelt or wholemeal wheat flour
- 1 egg yolk
- 3 tbsp olive oil
- 1 medium yellow and 1 medium green zucchini
- 75 g gorgonzola
- 200 g crème fraiche
- fleur de sel & freshly grated pepper
- zest of half an organic lemon
Topping:
- 50 g fresh rocket or wild herbs (we used chickweed)
- 1-2 tbsp olive oil
Preparation:
Preheat oven to 200 degrees circulating airPreparation:
Knead the flour with the egg yolk, oil, salt and water, cover and leave the dough to rest at room temperature for approx. 30 minutes.
In the meantime, wash and dry the zucchinis and cut lengthways into thin strips/slices using a vegetable slicer.
Then mix the Gorgonzola and crème fraîche and season to taste with salt, pepper and lemon zest.
Then divide the dough into 2 portions and roll each one out very thinly on baking paper. Spread with the cheese cream and spread the zucchini slices evenly on top.
Now bake the tarte flambée in the preheated oven at 200 degrees convection oven on the middle shelf for approx. 12 minutes each.
Top each of the finished tarte flambée with half of the rocket/wild herbs and a little olive oil and season again with fresh pepper.
Serve hot and serve with our lambs lettuce with blueberries, for example.