Tarte flambée with scallops and porcini mushrooms
A tarte flambée which combines the finesse of scallops and porcini mushrooms
Servings
Prep Time
4
pers
45
min
Cook Time
30
min
Servings
Prep Time
4
pers
45
min
Cook Time
30
min
Ingredients
1
fond
flambée tart dough
200
g
of fromage blanc for tarte flambée
150
g
beautiful scallops without coral
They are deliciously fragrant and melting, the sauce is tasty and fruity... A treat for the senses!
g
farmhouse tomme from Savoie
100
g
fresh porcini mushrooms
1
handle
d’épinards frais
1
pod
d’ail
5
cl
d’huile d’olive
10
g
buttery
1
handle
arugula
2
cl
brandy
Instructions
Spread the fromage blanc on the dough.
Disposer les épinards préalablement marinés avec une gousse d’ail hachée, l’huile d’olive et une noix de beurre.
Arrange the tomme and the thinly sliced porcini mushrooms.
Bake the tart in a tarte flambée oven
At the same time, roast the scallops for a minute on each side, then flambé them with cognac.
When the tart is cooked, slice the scallops into carpaccio and place them on the tarte flambée with a handful of arugula.
Accord mets et vins : Nous vous suggérons au choix notre Pinot Auxerrois barrique ou notre cuvée l’Amandier