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Vegusto B2B
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| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
178: © 1997-2025, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
1 portion of tarte flambée pastry dough, rolled out
(290 g - 25 x 38 cm)
20 g olive oil
1 tsp herbes de Provence
½ tsp salt
50 g No-Moo, Blue Classic [Order No: 400]
1 medium beetroot, approx. 140 g
1 small apple, approx. 80 g
100 g No-Moo, Sauce [Order No: 409]
Freshly ground black pepper
Fresh herbs and greens, like rosemary, basil or rocket
Treat yourself with Vegusto: Recipe No. 178
Tarte flambée (Flammkuchen) is a specialty from neighbouring Alsace. This recipe is perfect for picnics, for canapé receptions, or for on the go. A hearty treat with No-Moo, beetroot, apples and fresh herbs and some fresh salad.
Ingredients for 2 Servings
1 portion of tarte flambée pastry dough, rolled out
(290 g - 25 x 38 cm)
20 g olive oil
1 tsp herbes de Provence
½ tsp salt
50 g No-Moo, Blue Classic [Order No: 400]
1 medium beetroot, approx. 140 g
1 small apple, approx. 80 g
100 g No-Moo, Sauce [Order No: 409]
Freshly ground black pepper
Fresh herbs and greens, like rosemary, basil or rocket
Preparation
Roll out the dough onto a baking sheet lined with baking paper.
In a bowl, mix the oil, herbs and salt and spread onto the pastry base.
Using a carrot grater, grate the No-Moo, Blue Classic directly onto the pastry and spread it out.
Peel the beetroot and the apple. Slice into thin 1mm slices or cut and distribute over the grated No-Moo.
Spread the No-Moo, Sauce on the surface.
Bake the tarte flambée in a preheated oven at 220°C for about 12 minutes.
After baking, season the tarte flambée with freshly ground pepper and fresh herbs and greens.
