Tarte flambée served with a celery and carrot salad


Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

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 waterKnead 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 creamSprinkle 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.





Video (coming soon)

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