Ingredients
For 4 portions
1package
Tante Fanny fresh flambé tarte dough [or pizza dough]
For the hollandaise
150g
QimiQ Cream Base
150g
Fresh goat cheese
6
Egg yolk(s)
90ml
White wine reduction/stock
2
Orange(s), juice and finely grated zest
Ginger, pickled
2small pinch(es)
Curcuma
400ml
Clarified butter
Salt and pepper
For the topping
1
Red onion(s), sliced
0.5stalk(s)
Leek, sliced
8
Cherry tomatoes, halved
Rocket salad, to garnish
Preparation
Preheat the oven to 200 °C (convection oven) and prepare the tart flambée pastry according to the instructions on the package.
For the hollandaise: using an immersion blender, blend the QimiQ Sauce Base smooth with 100 g of the goat cream cheese, egg yolks, white wine reduction, orange juice, grated zest, pickled ginger and curcuma.
Slowly add the clarified butter, stirring continuously.
Season with salt and pepper.
Spread the hollandaise evenly onto the pastry.
- Arrange the vegetables on top of the pastry and bake in the preheated oven for approx. 10-15 minutes.
- Garnish with the rocket salad and the remaining goat cream cheese before serving.
Hints
- Garnish with chopped walnuts.
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