Wild garlic tarte with tomatoes and mozzarella
The wild garlic season is very short, so we have to use it out.
Our first wild garlic recipe is a tarte flambèe with tomatoes and mozzarella. It’s delicious! Thin, crispy and tasty!!!
Fast to prepare and taste best freshly baked.
You either use fresh wild garlic leaves or the homemade wild garlic paste.
- 250 g flour
- 125 g water
- 2 tbsp oil
- a pinch of salt
- 200 g Creme fraiche or sour cream
- 30 g fresh wild garlic OR 1 tbsp wild garlic paste
- a pinch of salt
- 300 g small tomatoes
- 250 g mozzarella (we used mini buffalo mozzarella)
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Mix all ingridients and knead to a dough. Divide in two.
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Cover and let the dough rest for half an hour.
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Cut fresh wild garlic leaves and blend with creme fraiche to a cream OR mix creme fraiche with garlic paste.
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Place dough on baking tray with baking paper and strech to a thin tarte.
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Spread evenly wild garlic cream on thin tarte. Spread with small halved tomatoes and mozzarella.
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Bake in preheated oven at 230 C for about 15 minutes.
Enjoy baking!
Maggi & Family
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