Tarte Flambee Alsace with Swiss Chard

Preparation

Stir the plant-based cream cheese together with 4 tablespoons of olive oil until smooth; season with salt and pepper and spread on the bases.

Clean the chard, cut the solid part into 1 cm pieces and finely chop the leaves. Fry the vegetable mince in 2 tablespoons of olive oil until crispy. Fold in the chard pieces and fry for about 2 minutes.

Finally, fold the leaves into the minced chard mixture and season with a pinch of salt and pepper as well as a few dashes of TOMAMI Scharfe Sauce CHILI+GINGER 🛒.

Allow to rest in the pan for approx. 1 minute and then spread over the tarte bases. Bake at 250 °C top/bottom heat for approx. 10 minutes (or as per the instructions on the package).

Cut the spring onions into fine rings and spread on the tartes. Drizzle with a few drops of olive oil, a large pinch of pepper and a few more dashes of TOMAMI Scharfe Sauce CHILI+GINGER 🛒.

If desired, add some red pepper berries on top. Ready to serve… “Bon appétit!”

A recipe by the TOMAMI-Team