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VARIATIONS OF MINI TARTE FLAMBÉE

VARIATIONS OF MINI TARTE FLAMBÉE

40 min
  • 1 pkgtarte flambée dough
  • 75 gsour cream
  • 15 pcsdried tomatoes
  • 1 handfulgreen olive
  • 1 handfulblack olive
  • 0,5 pcsonions
  • 1 pinchsmoked salt
  • 1 pinchpepper
  • 15 pcscapers
  • 1 pkgtarte flambée dough
  • 75 gsour cream
  • 1 pcpear
  • 2 pcsbrown portobello mushrooms
  • 0,5 pcsonions
  • 1 handfulpine nuts
  • 1 pinchsmoked salt
  • 1 pinchpepper
  • 1 sprigrosemary
  • 1 xagave syrup
  • 1 pkgtarte flambée dough
  • 75 gsour cream
  • 1 pcapple
  • 40 galmonds
  • 1 pinchcinnamon
  • 1 xlemon zest
  • 1 handfulsugar cane

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Directions

processor
Slicesy®
Spread the vegan sour cream evenly on the tarte flambée dough. Use a cutting ring (6 cm in diameter) to cut 15 round tartes, then place the tartes on a baking tray. Put a dried tomato on each of the tartes. Slice the olives and onions in the bamix® SliceSy® using grater no. 4 and put them on the tarte as well. Season with smoked salt and pepper and place a caper in the middle. Bake in a preheated oven at 250 °C (top/bottom heat) for approx. 10 minutes.
Spread the vegan sour cream evenly on the tarte flambée dough. Cut the dough into 15 squares and place them on a baking tray. Cut the pear into thin slices in the bamix® SliceSy® using grater no. 4. Also use the bamix® SliceSy® to slice the portobello mushrooms and onions. Spread the pears evenly on top of the sour cream. Cover the pears with the mushrooms, then spread a layer of onion rings and sprinkle pine nuts on top. Finally, place the tip of a rosemary sprig on each tarte flambée (to be removed after baking) and drizzle a few thin lines of agave syrup over everything. Bake in a preheated oven at 250 °C (top/bottom heat) for approx. 10 minutes.
Spread the vegan sour cream evenly on the tarte flambée dough. Use a cutting ring (6 cm in diameter) to cut 15 round tartes, then place the tartes on a baking tray. Cut the apple into thin slices in the bamix® SliceSy® using disc no. 4 and spread evenly on the prepared tarte flambée. Roughly chop the almonds in the bamix® Processor and sprinkle them over the apple pieces. Then sprinkle cinnamon, the grated lemon zest and finally brown cane sugar on top of each tarte. Bake in a preheated oven at 250 °C (top/bottom heat) for approx. 10 minutes.

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