Strawberry Flammkuchen recipe with balsamic vinegar
A crispy baked tarte flambée with sweet strawberries, fine orange-vanilla cream made from sour cream, as well as aromatic amaretti, basil and balsamic vinegar provides a fruity taste experience.
Ingredients
- 150 g sour cream
- 1/2 packet of vanilla sugar
- a little grated organic orange peel
- 200-250 g strawberries
- 1 package of tarte flambée dough from the refrigerated section
- 6 Amarettini
- 1 handful of basil leaves
- 2 The Balsamic
Method
- Stir together the sour cream, vanilla sugar, and orange zest until smooth. Wash and hull the strawberries, then slice them lengthwise.
- Unroll the tarte flambée dough with the parchment paper and place it on a baking sheet (it's best to line it with parchment paper as some juice may run off). Spread the dough with crème fraîche, top with strawberries, and then bake in a preheated oven (220°C/425°F, top and bottom heat; middle rack) for about 12 minutes until golden brown.
- Meanwhile, crumble the amaretti cookies and tear the basil leaves into pieces. Sprinkle them over the hot tarte flambée and drizzle with balsamic vinegar. Cut into slices with a pizza cutter and eat while still hot.
- 150 g
