Compared to the classic version with dried tomato halves in oil, the strips are ready to use straight away - for salads, bowls, pizza, sauces or even tarte flambée, as our latest recipe and video prove. Just take a look and work up an appetite.

Ingredients for 2 tarte flambée:

For the dough:

• 230 g flour
• 1/2 tsp salt
• 2 tbsp olive oil
• 120 ml water

For the sauce:

• 1-2 TABLESPOONS Pesto alla Genovese from Citres
• 150 g sour cream
• 1 squeeze of lemon juice
• Salt
• Pepper

For the coating:

• Dried tomato strips in oil from Citres
• Olives from Adria (without stone) 
• 125 g mozzarella
• 2 handfuls of rocket

Preparation:

1. knead all the ingredients for the dough into a dough in 5 minutes, then shape it into a ball, cover it with a kitchen towel and leave it to rest in a bowl until you are ready to use it.
2. for the sauce, mix the pesto alla genovese with the sour cream and season with lemon juice, salt and pepper.
3 Preheat the oven to 220 degrees top/bottom heat. Remove the dried tomato strips from the oil and drain. Cut the olives into slices. Roughly tear the mozzarella.
4. divide the dough into two equal pieces and roll out on a floured work surface into thin, oval (or rectangular) flat cakes, then place on baking trays lined with baking paper.
5 Spread the prepared cream on the patties and top with tomatoes, olives and mozzarella.
6. bake the tarte flambée in the lower third of the oven (or in the pizza oven) for 12-18 minutes (depending on the type of oven) until crispy, then slice immediately while hot and enjoy.