Tarte flambée with tofu cream, gooseberries

AUTHOR
Leta Marks
DIFFICULTY
very easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 1/4 cube Yeast
  • 1/2 TEASPOON Sugar
  • 300 g Flour
  • 7-10 Tbsp Salt
  • 150 g Silken Tofu
  • 1 TABLESPOON grainy mustard
  • 300 g red gooseberries
  • 50 g Rocket

Directions

  1. 1

    For the yeast dough, mix yeast and sugar until the yeast is liquid. Knead the flour, 1/4 salt, mixed yeast and 125 ml lukewarm water to an elastic dough. Cover the dough and let it rise in a warm place for about 1 hour until the volume has doubled

  2. 2

    For the cream, puree the tofu and mustard with a hand blender until creamy. Season to taste with salt. Wash and clean the gooseberries. Lightly knead the yeast dough and divide into 8 portions

  3. 3

    Roll out portions of dough one after the other on a floured work surface to form long tongues. Spread with cream and cover with gooseberries. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) in portions for approx. 10 minutes each

  4. 4

    In the meantime, wash the rocket, shake it dry and spread it on the finished tongues

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
150 kcal
CARBS
30 g
FATS
1 g
PROTEINS
5 g