Tarte flambée with peas and carrots

Tarte flambée with peas and carrots

30 Min. Active
50 Min. Total
441 kcal per people
vegetarian
Nutritional value / people: 441 kcal, Fat: 23 g, Carbohydrate: 41 g, Protein: 13 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Baking paper
  • Baking tray
  • Oven mitts
  • Paring knife
  • Tablespoon
  • Teaspoon

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Preparation

100 g baby carrots
150 g broccoli
100 g frozen peas, defrosted
130 g pesto verde (green pesto)
¼ tsp salt

Dough

1 tarte flambée dough, rolled into a rectangle (approx. 24 x 33 cm
100 g low-fat quark

Topping

a little water
4 tbsp mixed seeds

To serve

½ bunch basil

How it's done

The kids can help at the marked areas .

Preparation

100 g baby carrots
150 g broccoli
100 g frozen peas, defrosted
130 g pesto verde (green pesto)
¼ tsp salt

Cut the carrots in half lengthways, break broccoli into florets, place in a bowl with the peas. Add 2 tbsp of pesto, mix with the vegetables, salt.

Dough

1 tarte flambée dough, rolled into a rectangle (approx. 24 x 33 cm
100 g low-fat quark

Unroll the dough, place on a baking tray with the baking paper, mix the remaining pesto and quark, spread on the dough. Fold over the edge (approx. 3 cm).

Topping

a little water
4 tbsp mixed seeds

Distribute the vegetables on the dough. Brush the edge with a little water, sprinkle with seeds.

To bake

Bake for approx. 20 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven.

To serve

½ bunch basil

Tear off the basil leaves, distribute on the tarte flambée.

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