Tarte flambée with mushrooms and kimchi

Ingredients
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200 g tarte flambée
200 g crème fraîche
1 tsp salt
1 tsp pepper
200 g shiitake mushrooms
200 g oyster mushrooms
Cooking oil
3 tsp soy sauce or tamari
2 tsp miso paste
1 tsp sesame oil
8 tbsp Original Kimchi
1 white onion
a dash of maple syrup
Pickled Onions
Microgreens
A little lemon zest from 1 organic lemon

This is how we proceed
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1. Prepare the baking mix for the tarte flambée according to the instructions on the packet.
2. Mix the crème fraîche with salt and pepper.
3. Roll out the tarte flambée dough on floured baking paper, spread with the crème fraîche and bake in the oven until crispy.
4. Clean the mushrooms, tear them apart with your hands and sauté them in a pan with a little oil until they are golden brown and develop a roasted aroma. Mix the soy sauce, miso and sesame oil in a bowl and add to the mushrooms shortly before the end.
5. Peel the onion, cut it into strips and caramelise it in a pan with a dash of maple syrup.
6. Top the finished tarte flambée with Original Kimchi, mushrooms, caramelised onions, pickled onions, microgreens and lemon zest.

With this umami tarte flambée with mushrooms and kimchi you collect over 7 plant points – for plant-based foods that offer diversity for the microbes in your gut microbiome. Ideal for a gut-friendly and balanced diet.