Tarte flambée served with a celery and carrot salad
Recipe by Jule Frommelt and Siddhartha Meyer
In the Benoo kit:
Flour, Sour cream, Parsnip, Pear, Onion, Walnuts (optional), Carrot, Celery
What you need at home:
Mustard (optional), Oil, Vinegar, Honey (optional), Salt
Total cooking time (incl. resting time): approx. 40 min.
Allergen: gluten, dairy
What’s needed in the kitchen: Tools: Rolling pin, grater
#1: Dough: Flour
Preheat the oven to 175 °circulating air. Make a dough with the flour, salt, 2 tablespoons of olive oil and 80 ml of water. Knead well and form 2 balls of dough. Roll out one ball of dough on a baking sheet lined with baking paper to a thin patty.
#2: Topping: sour cream, parsnip, pear and onion
Spread sour cream on the thin dough (about 3 tablespoons per sheet).
Thinly slice the parsnip and pear and onion and spread on the sour cream. Sprinkle with salt, pepper and the walnuts and put in the oven.
After about 30 minutes the tarte flambée is ready, the edges should be nicely crispy browned.
#3: Salad: carrot and celery
Grate the carrot and celery, we like it a little coarser grated.
For the dressing, mix 1 tsp mustard, 4 tbsp oil, 4 tbsp vinegar, 2 tsp honey and salt, stir well and mix well into the salad.