Spinach-mushroom tarte flambée

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
5 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 300 g young spinach
  • 250 g Mushrooms
  • 2 TABLESPOONS Sunflower oil
  • 7-10 Tbsp salt, pepper
  • 1 package (260 g) Flambkuchen dough
  • 7-10 Tbsp Flour
  • 200 g Horseradish cream cheese
  • 1 Egg (Gr. M)
  • 50 g Goat Gouda (piece)

Directions

  1. 1

    Wash the spinach and spin dry. Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Rub mushrooms with kitchen paper or clean and halve them with a brush. Heat oil in a pan.

  2. 2

    Fry the mushrooms for about 3 minutes, turning them over. Add spinach. Steam covered for about 2 minutes. Season with salt and pepper.

  3. 3

    Roll out the tarte flambée dough. On the paper, roll in about 1 cm of dough all around (see below). Press the edge lightly with possibly floured fingertips. Place the paper on a baking tray.

  4. 4

    For the glaze, stir cream cheese with egg until smooth. Spread on the dough until the edge. Spread the spinach mushrooms on top and press down gently. Bake in a hot oven on the lowest shelf for about 15 minutes.

  5. 5

    Slice Gouda into fine shavings with a peeler. Take the tarte flambée out of the oven. Sprinkle with cheese.

Nutrition Facts

KCAL
420 kcal
CARBS
34 g
FATS
24 g
PROTEINS
15 g