Mini tartes flambées with pear and pointed cabbage
Preparation time: 15 min.
Created on: 29.09.2016
Last changes: 30.09.2016
- Crumble the yeast and put it in the blender jug along with the sugar and 150 ml lukewarm water. Heat the mixture for 3 minutes/37 °C/speed setting 2. Sieve the flour into the blender jug, add 2 tablespoons of oil and a little salt, and knead to a smooth dough using the knead button. Knead the dough briefly by hand on a floured surface. Place the dough in a bowl, cover with a tea towel and leave in a warm place to rise for about 2 hours.
- Cut the pointed cabbage into thin strips. Peel and halve the onion and chop it in the blender jug for 3 seconds/turbo button. Push any onion that has splashed up the inside walls back down into the jug using a spatula. Add the rest of the oil and sauté the onion and cabbage strips for 5 minutes/roast button. Add the caraway seeds and season with a little salt and pepper. Cut the pear into quarters, removing the stalk and core. Cut the pear quarters into thin spears.
- Pre-heat the oven to 200 °C. Shape the dough into twelve balls of equal size and roll each of them out on a surface sprinkled with flour. Brush them with the sour cream and spoon the fried pointed cabbage mixture over the top. Lay the pear spears on top of the cabbage. Chop the alpine cheese in the blender jug for 8 seconds/speed setting 8 and scatter it over the tartes. Place the mini tartes flambées on a baking tray covered with baking parchment and bake them in the oven for 15–20 minutes, until they are crisp.
Bon appétit with Monsieur Cuisine