POTATO AND ROSEMARY TARTE FLAMBÉE
Ingredients for 4 persons
2 tbsp. rosemary needles
4 spring onions
200 g crème fraîche
2 tsp. TOMAMI # 2 (Tomato)
Salt and pepper
4 potatoes (approx. 80 g each)
2 tbsp. olive oil
4 ready made tartes flambées à 85 g (in the refrigerated section of the supermarket)
Chop the rosemary needles. Clean the spring onions and cut diagonally into thin slices.
Stir TOMAMI #2 into the crème fraîche; season to taste with salt and pepper.
Peel the potatoes and cut into thin slices or slice with a plane. Mix the oil and
the rosemary and season with salt and pepper, then knead lightly.
Place 2 tartes flambées next to each other on a baking tray. Spread a quarter of the crème fraîche on each and add a quarter each of the spring onions and the potato slices.
Place in the preheated oven at 220 degrees (bottom rail) and bake for approx. 15 minutes. Garnish as desired with fresh rosemary and several drops of of TOMAMI # 2.
Fill and bake the remaining tartes flambées.