| 1 sheet | puff pastry |
| 100 g | button mushrooms |
| 350 g | Swiss chard |
| 5 slices | bacon |
| ½ | red onion |
| 1 clove | garlic |
| 1 tbsp | vegetable oil |
| 120 g | crème fraîche |
| ¼ tsp | ground nutmeg |
| 1 tbsp | lemon juice |
| salt | |
| pepper |
Wash the Swiss chard and shake it dry, then slice off the chard stems. Trim the stems and chop roughly. Chop leaves into fine strips. Cut mushrooms into thin slices and roughly cut bacon slices into pieces. Finely dice the onion and mince the garlic. Heat vegetable oil in a frying pan and sauté chopped Swiss chard stems over medium heat for approx. 3 – 4 min. Season with salt and pepper.
Preheat the oven to 210°C/410°F convection heat. Unfold dough, transfer onto a baking sheet and spread with crème fraîche and season with nutmeg. Top with sautéed Swiss chard, onion, mushrooms, and bacon. Bake in preheated oven at 210°C/410°F for approx. 15 – 18 min. until golden brown.
In the meantime, marinate chopped Swiss chard leaves in a bowl with lemon juice and a pinch of salt and pepper. Remove tarte flambée from the oven and top with marinated Swiss chard leaves. Enjoy!
