Tart Flambee
Tart Flambee - Tarte flambee - An Alsatian pizza alternative, here with Italian flair
Healthy, because
Even smarter
Nutritional values
Prepared from high-fibre wholemeal flour, the thin crispy base of the tarte flambée is good for the intestines and digestion and keeps us full for a long time. In addition, the flour provides plenty of B-vitamins, which are beneficial to our beauty. In addition, the wholemeal flour provides three times as much vitamin E as the light white flour (type 405). The vitamin protects our cells from free radicals, which promote premature aging.
When buying rocket salad, make sure that it is not a greenhouse product, as unfavourable nitrate is only reduced under direct sunlight. Even better: reach for the organic alternative! If you want to
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 14 ozs Whole wheat flour
- 4 Tbsps olive oil (about 40 grams)
- salt
- 1 tsp black peppercorns
- 7 ozs Cream cheese (13% fat)
- 1 oz Arugula
- 4 ozs Prosciutto (slied very thin)
Kitchen utensils
Preparation steps
Place the flour, oil, 250 ml (approximately 1 cup) of water and 1/2 teaspoon salt in a bowl and mix with the dough hook of a hand mixer until a smooth dough.
Roll out dough on a sheet of parchment paper cut to the size of a baking sheet, then place dough on parchment onto the baking sheet.
Crush peppercorns coarsely in a mortar.
Mix cheese with crushed peppercorns and season with salt. Spread on dough and bake on bottom rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 425°F) for about 12 minutes.
Meanwhile, rinse arugula and shake dry. Cut or tear prosciutto into pieces.
Remove tarte on parchment from baking sheet. Cut into 8 pieces, top with prosciutto and arugula and serve immediately.
