22
Tarte Flambée
with Prés du Ried
cheese
Sandrine Bélier, France
I NGRED I ENTS
250g flour
rapeseed oil (also called canola oil)
250g Tomme Prés du Ried cheese
200ml crème fraîche
100g fromage blanc
3 onions
grated nutmeg
finely chopped bacon (optional)
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To prepare the base, mix the flour with
a pinch of salt, 50ml of oil and a glass of
lukewarm water. Knead the dough well, then
roll it out into a rectangular shape.
Prepare the topping by mixing the crème
fraîche and fromage blanc. Add a spoonful of
oil, the grated nutmeg and pepper. Finely chop
the onions.
Preheat your oven to its highest temperature (the
heat should come from the bottom). Spread the
topping on the base, leaving a 1cm-wide edge on
all four sides. Cut the Tomme Prés du Ried into
thin slices and distribute them evenly across the
surface. Top with the bacon and onion. Cook on
a non-stick sheet in the oven for 8 to 10 minutes
until the edges start to brown. Serve hot with a
beer or a glass of Sylvaner wine.
AVERAGE
AVERAGE
TRADITIONAL
REGIONAL
VEGETARIAN
45 MIN.
