Tarte flambée with red cabbage

Tarte flambée with red cabbage

Name: Tarte flambée with red cabbage
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 250 g flour; 150 ml water (lukewarm); 0,5 TL Ankerkraut Fine sea salt; 0,5 teaspoon sugar; Alternatively, you can use the tarte flambée dough from the refrigerated shelf!; 1 onion; 1 apple; 150 g soft goat cheese roll; 120 g crème fraîche (30%) or sour cream (24%); 400 g cooked red cabbage; 1 TL Ankerkraut Red cabbage spice; Ankerkraut Pepper Symphony

Rated 2 out of 5 stars

prep time

0 Minutes

cooking time

90 Minutes

prep time

0 Minutes

cooking time

90 Minutes

Red cabbage with a difference: Previously next to the goose, now on the tarte flambée.

Ingredients

portions

For the tarte flambée dough:

250 g flour
150 ml water (lukewarm)
0,5 TL Ankerkraut Fine sea salt
0,5 teaspoon sugar
Alternatively, you can use the tarte flambée dough from the refrigerated shelf!

For covering:

1 onion
1 apple
150 g soft goat cheese roll
120 g crème fraîche (30%) or sour cream (24%)
400 g cooked red cabbage
1 TL Ankerkraut Red cabbage spice
Ankerkraut Pepper Symphony

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Preparation

Preheat the oven to 200 °C top/bottom heat (fan oven 180 °C).
Put the flour, water, salt and sugar in a mixing bowl and knead into a smooth dough.
If necessary, dust the dough with flour and let it rest at room temperature for at least 1 hour.
Peel the onion and cut into rings. Peel the apple, quarter it and remove the core. Slice the quarters. Cut the cheese into slices about 1 cm thick.
Divide the dough into 2 halves and roll each out to about 2 - 3 mm thick. Place the flatbread on a baking tray lined with baking paper and spread with crème fraîche.
Top the dough evenly with onions, apples and red cabbage. Spread the cheese on top and season everything with salt and pepper.
Bake the tarte flambée in the oven on the middle rack for about 15 minutes.