Tarte Flambée with Carrot and Zucchini Salad

For the tarte flambée with carrot and zucchini salad, knead flour, oil, water, salt and herbs into a smooth, non-sticky dough. If the dough is too crumbly, add a little more water and oil.

Put the dough in a plastic wrap and let it rest for 20 minutes.

Mix sour cream, milk, with the spices and herbs to taste. Dice the dried tomatoes and add. Preheat oven to 230°C top/bottom heat. Roll out the dough to baking sheet size and spread with the sour cream.

Spread the topping on top and bake for about 15-20 minutes. To serve, sprinkle chives on top.

Slice carrots, zucchini, chop chives, blend oil, vinegar, mustard, lemon and the zest of the lemon with a blender. Season to taste and stir in chives, carrots and zucchini.

Allow to stand and season again before serving. Serve the tarte flambée with carrot and zucchini salad.

Preparation Tip:

The rest of the toppings you do as you like. You can use anything you like and have (ham, salami, bacon, fish, peppers, carrots, peas, etc.). You can also make it sweet with sour cream, lemon juice, cream, apples, sugar, cinnamon, nuts.

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