Our tarte flambée rolls are our savory highlight in late summer
gg bacon (diced)
Ingredients · Servings 6
- 125 g Speck
- 6 pretzel rolls
- 2 spring onions
- 4. Fresh cream
- 100 g Gouda
- Salt
- Pfeffer
Method · 30 min
- Fry diced bacon in a non-stick pan over medium heat, stirring regularly, until crispy. Let cool.
- Cut off the top third of the pretzel rolls with a sharp knife. Hollow out each roll with your fingers. Cut the scooped-out center of the rolls into small cubes and place them in a bowl.
- Wash the spring onions, remove the root ends, and slice them into thin rings. Add them to the bread cubes along with the crème fraîche. Season with salt and pepper. Add the diced bacon. Add about half of the coarsely grated Gouda cheese to the bowl as well. Mix everything thoroughly.
- Fill the hollowed-out pretzel rolls with the tarte flambée mixture. Distribute the remaining Gouda cheese over the rolls. Place the tarte flambée rolls on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (180°C fan-assisted) on the second rack from the bottom for 10–12 minutes.
gg Gouda (grated)
