Junior chef
Utensils
raclette grill
Apron
Baking tray
Oven mitts
Paring knife
Rösti grater
Scissors
Timer
Cutting board
Cooling rack
pastry wheel
Raclette pan
Ingredients
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
How it's done
The kids can help at the marked areas .
Preparation
Tarte flambée dough
Roll out the tarte flambée dough, cut lengthwise into thirds using the pastry wheel, cut each of these strips of dough into 4 equal pieces, slide onto a baking tray along with the baking paper.
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220 °C. Remove and leave to cool in the tray.
Topping
Roughly grate the cheese, peel the shallot, cut into thin rings.
Tarte flambée raclette
Place the cheese, shallot and bacon in portions in the raclette pans on top of the pre-baked tarte flambée bases, melt under the raclette grill for approx. 5 mins. Remove, finely chop the chives using scissors, sprinkle on top.
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