Wild garlic tarte with tomatoes and mozzarella
The wild garlic season is very short, so we have to use it out.
![](https://www.sweetandspicy.de/wp-content/uploads/2019/03/Bärlauchflammkuchen.jpeg)
Our first wild garlic recipe is a tarte flambèe with tomatoes and mozzarella. It’s delicious! Thin, crispy and tasty!!!
![](https://www.sweetandspicy.de/wp-content/uploads/2019/03/Bärlauchflammkuchen...jpeg)
Fast to prepare and taste best freshly baked.
You either use fresh wild garlic leaves or the homemade wild garlic paste.
![](https://www.sweetandspicy.de/wp-content/uploads/2019/03/Bärlauchflammkuchen....jpeg)
![](https://www.sweetandspicy.de/wp-content/uploads/2019/03/Bärlauchflammkuchen.-80x80.jpg)
- 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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