TARTE FLAMBEE ALSACE WITH SWISS CHARD AND GINGER+CHILI SAUCE

Chili+Ingwer

vegetarian

main course

medium

Marianne Zunner

INGREDIENTS FOR 4 PERSONS

4 tarte flambée bases (20 by 30 cm each; from the supermarket refrigerated section)
150 g natural plant-based cream cheese
Some olive oil
200 g fresh Swiss chard
200 g vegetarian mince
Salt and pepper
Several dashes of TOMAMI Hot Sauce Chili+Ginger (quantity to taste)
2 spring onions
A few red pepper berries (as an optional topping)

INSTRUCTIONS

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
1cm 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 Ginger and Chili Sauce.

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

A recipe by the TOMAMI-Team