Tarte Flambée with Wild Garlic
20 min
Veggie
84102
For 2 Portions
150 g
cream cheese
120 g
cherry tomato
30 g
tomato, sundried, in oil
30 g
arugula
30 g
ramp (wild garlic)
20 g
Parmesan
15 g
pine nut
1
yellow onion
200 g
wheat flour
120 ml
water
1 tbsp
olive oil
pepper
salt
1. All set?
2. Preheat oven to 360°F (conventional, recommended) or 325°F (fan).
3. Toast pine nuts in a dry pan until golden.