Recipe tarte flambée with grapes, goat cheese and coppa
Tarte flambée with grapes, goat cheese and coppa
Ingredients for one tarte flambée:
- 1 Tarte flambée base
- Approx 100g tarte flambée crème
- ½ red onion cut into fine rings
- Red grapes halved
- 200g sliced goat cheese roll
- 50g thin slices of coppa
- Fresh thyme plucked
Take a Flammkuchen base and spread it generously with about 100g of the Flammkuchen Crème or Crème fraîche flavored with our Flammkuchen seasoning Maître Flambée Café de Strasbourg. Leave a margin of about 1 cm. Spread the halved grapes, goat cheese, onion rings, coppa and thyme on the tarte flambée. Bake the tarte flambée until lightly browned. Traditionally, tarte flambée is served cut into pieces on a wooden board.
Information about grapes, goat cheese and coppa
Grapes are small, round or oval fruits that come in a variety of colors and varieties. They are rich in natural antioxidants, vitamins (such as vitamins C and K) and minerals (such as potassium and copper).Grapes are often eaten fresh as a snack, but they are also used in many recipes, including salads, desserts and drinks such as wine.
Goat cheese is made from goat milk and is a popular cheese with a characteristic mild but slightly spicy flavor. It has a creamy consistency and can be made in many different forms such as fresh cheese, soft cheese, semi-hard cheese or hard cheese. Goat cheese is rich in protein as well as vitamins and minerals such as calcium and vitamin B. It can be eaten raw, served on bread or crackers, or used in salads, quiches and other dishes.
Coppa, also known as Coppa di Parma or Capocollo, is an Italian sausage specialty made from the neck of pork. The meat is marinated in salt and spices for a certain time and then air-dried. Coppa has an intense flavor and a tender texture.It is often sliced thinly and served as a cold cut or in sandwiches, but can also be used in salads, with tarte flambée or as an ingredient in pasta dishes.
„Maître Flambée“ wishes Bon Appetit