Ingredients
- Dough:
- 1 ready tarte flambée dough
- Base:
- 100 g lean cream cheese, 0% fat
- 1 pinch of salt
- some pepper
- 1 pinch of nutmeg
- 1 egg
- 50 ml milk
- 1 tbsp oil
- 40 g flour
- Coating:
- ½ small onion
- 1 roll of Sainte Maure goat cheese, 200 g
- 75 g bacon cubes
- 1 pinch of herbs of Provence
Instructions
For the base (curd cheese):
Mix cream cheese, salt, pepper and nutmeg in a bowl and season to taste. Add egg, milk and oil and mix. Then mix in the flour well and refrigerate until use in the fridge.
For the coating:
1. Preheat oven to 250 °C circulating air
2. For the topping chop finely 1/2 of the onion. From the Sainte-Maure goat cheese
Cut off 8 slices.
3. Take the prepared dough out of the fridge, place it on a baking tray covered with baking paper and spread with the prepared curd cheese. Cover with onions and diced bacon. Spread the slices of Sainte-Maure goat's cheese on top and sprinkle with herbs from Provence. Bake the tarte flambée in the oven for 6-7 minutes.
