Tart flambee, originally a specialty from Alsace and Baden, has long since become a popular dish throughout Germany. It is uncomplicated, versatile and can be wonderfully adapted to your own preferences. I still remember my first encounter with tart flambee at a small wine festival in the Palatinate. Since then, I have always enjoyed experimenting with new toppings and variations. This tart flambee with apple, brie and lingonberries is one of my favorite variations, especially in autumn. The sweetness of the apple harmonizes perfectly with the savory brie and the slightly sour note of the lingonberries. The garlic in the crème fraîche base provides a pleasant spiciness, which is refreshed by the lemon juice. The apple, ideally a sour variety such as Boskop or Elstar, brings a crunchy texture and a fruity sweetness to the dish. The brie, a soft cheese with a creamy interior and mild rind, melts during baking and provides a pleasant spiciness and creaminess. The lingonberries, either from a jar or freshly prepared, contribute a slightly sour note that perfectly rounds off the dish. Preparation with the Thermomix® is very easy. First, the garlic is finely chopped in the mixing bowl, which saves time and tears. Then the crème fraîche base is stirred with the remaining ingredients in the mixing bowl. The result is an even and aromatic cream that serves as the perfect base for the tart flambee. When topping the tart flambee doughs, creativity is required. The apple slices should not be too thick so that they cook through when baking. The brie can be roughly torn or cut into slices. The honey and olive oil provide a light sweetness and a beautiful shine. The rosemary sprigs give the tart flambee an aromatic herb aroma. For a vegetarian version, the brie can be replaced with another cheese, such as goat cheese or feta. For a vegan version, you can use a vegan crème fraîche and a vegan cheese. Instead of rosemary, other herbs such as thyme or sage can also be used. If you like it a little spicier, you can add some chili or cayenne pepper to the crème fraîche base. The tart flambee tastes best fresh from the oven. It can be served as a main course, as an appetizer or as a snack. A fresh salad or a glass of new wine goes well with it. Leftovers can be stored in the refrigerator and reheated the next day. The tart flambee can also be prepared by topping the doughs and storing them in the refrigerator until baking. This way it is quick to prepare when guests come.

Hearty Tart Flambee with Apple, Brie and Lingonberries

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Description

Ingredients (12 ingredients)

Preparation (5 steps)

Chop garlic

Prepare cream

Top tart flambee

Bake tart flambee

Garnish tart flambee

Finished cooking? Great! 🎉

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