Summery flatbread with fennel
A delicious lunch dish for a sunny summer day! This tart gets a fresh touch from the lemon and fennel, which makes the Tuscan herbs shine even more.
A warm summer day calls for an easy lunch. So choose this summery flatbread with fennel and lemon. The fresh flavors of fennel and lemon enhance the Tuscan herbs. Complete the flatbread with bell peppers and cherry tomatoes and top it off with fresh oregano.
Preparation
Preheat the oven to 180°C (350°F). Deseed the bell pepper and slice it into rings. Halve the cherry tomatoes. Trim 1 cm (0.4 in) of the fennel fronds and slice them.
Grate the zest of the lemon (don't grate the white part, as it's bitter) and squeeze out the juice. Mix the lemon zest and juice with the mascarpone and ½ of the World Spice Blend - Tuscany.
Roll out the tarte flambée base and spread the mascarpone over it. Top the tarte with the fennel, bell pepper, and cherry tomatoes. Spread the remaining World Spice Blend - Tuscany over the tarte.
Place the tart on a baking sheet lined with baking paper and bake for 15 minutes. Meanwhile, tear the oregano leaves.
Cut the sheet cake into pieces and garnish with oregano.
Variatietip
Hoeft het gerecht niet vegetarisch te zijn? Voeg dan nog rauwe ham toe aan de plaattaart nadat deze uit de oven komt.
Ingredients
- 2 puntpaprika’s
- 250 g gele cherrytomaten
- 2 st venkel
- 1 citroen
- 250 g mascarpone
- 2 el World Spice Blend - Toscane
- 1 rol flammkuchen bodem
- 3 takken oregano
