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, finely chopped
- 3 slices of Prosciutto di Parma DOP
- Some rocket salad
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 the 1/2 onion. Cut the Prosciutto di Parma into thin strips.
Wash the arugula and pat dry.
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 bake the tarte flambée in the oven for 6-7 minutes.
4. Remove the tarte flambée from the oven and cover with the Prosciutto di Parma and rocket. Finally, sprinkle with some olive oil.
