Clean and wash gooseberries. Cut the vanilla pod lengthwise and scrape out the pulp. Boil 2 tablespoons of sugar, 50 ml water and vanilla pod in a pot. Add gooseberries. Simmer over medium heat for 3-4 minutes, stirring occasionally. Remove the pod from the compote. Fill the compote into a bowl and let it cool down for about 30 minutes
In the meantime, roughly chop the hazelnuts. Caramelise in a pan with 1 teaspoon sugar. Place on a baking tray lined with baking paper and let it cool down. Mix sour cream, mascarpone, vanilla pulp and 1 tbsp. sugar. Fold the tarte flambée dough over half lengthwise. Roll out oval (20 x 30 cm) on the floured work surface and place on a baking tray lined with baking paper. Spread the sour cream evenly on the dough. Spread gooseberries on the cream. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes
Sprinkle tarte flambée with caramelized nuts and cut into pieces
Waiting time approx. 15 minutes