Crispy flammkuchen topped with soft eggplant, creamy burrata, and sweet tomato jam. A perfect blend of savory and sweet. Simple, yet surprisingly rich in flavor.
Ingredients:
*1 eggplant
*1 roll of fresh tarte flambée dough
*200 g crème fraîche
*1 ball of burrata
*2 handfuls of garden peas
*1 handful of (unsalted) pistachios, peeled and finely chopped
*fresh basil
*TOPIKÁ Olive Oil
Tomato jam:
*175 g tomatoes (cherry or similar), halved
*pinch of cinnamon
*25 g butter
*2 (large) tbsp sugar
*1 tsp balsamic vinegar
*0.5 red pepper, finely chopped
*juice of 1 lemon
Preparation method
1. Preheat the oven to 220 degrees.
2. Thinly slice the eggplant. Roll out the tarte flambée dough, spread it with crème fraîche, and arrange the eggplant slices on top. Sprinkle with olive oil and sea salt. Bake in the center of the oven for about 15 minutes, or until crispy, cooked through, and golden brown.
3. Meanwhile, make the tomato jam: place all the ingredients in a small saucepan, bring to a boil, then simmer over a medium heat for about 15/20 minutes until it has reduced to a jam-like consistency.
4. Remove the tarte flambée from the oven and spread the burrata over it. Top with the peas, pistachios, and basil. Season with salt and pepper and drizzle with a little olive oil.
