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Konjac Tarte Flambée

Crispy tarte flambée with pear, fig, and fresh lamb's lettuce.
2
servings / 1 flatbread
45
Minutes

Normal

Ingredients

For the tarte dough:
For the topping:
  • 70g sour cream
  • 60g goat cream cheese
  • 2 fresh sprigs of thyme
  • 1/2 pear (80g)
  • 30g chanterelles
  • 35g lamb's lettuce
  • Pomegranate seeds
  • 1 fig (80g)
  • Salt, pepper

Instructions

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1
Combine all ingredients in a mixing bowl and knead with a hand mixer into a tough dough.
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2
Tip: If the dough is too moist, add some more soy flour.
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3
Roll the dough into a ball.
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4
Roll it out thinly on a work surface dusted with soy flour.
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5
Then cut into the desired shape with a knife.
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6
Form the edge from the leftover dough by rolling long 'sausages' and placing them around the dough, pressing lightly.
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7
Now place the dough on a baking sheet lined with baking paper using a spatula.
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8
For the topping, mix the sour cream and goat cream cheese together and season with fresh thyme, salt, and pepper.
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9
Spread the mixture on the tarte flambée, leaving 1-2cm at the edge.
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10
Wash the fruit, remove core, cut into slices, and lay on the tarte flambée.
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11
Clean the chanterelles, halve them, distribute on top, and bake at 180°C (356°F) for 25 minutes.
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12
Before serving, top with fresh lamb's lettuce and pomegranate seeds and sprinkle with coarse pepper.

Average values per portion

Energy (kJ)
2040
Energy (kcal)
488
Fat
33g
Carbs
15.3g
Fiber
15.6g
Protein
31g
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