Tarte Flambée with Beetle Beans and Seed Oil Dressing

Preheat the oven. Halve leeks, wash and cut into thin rings. Cut cocktail tomatoes in half.

Mix sour cream with finely chopped garlic. Add salt, pepper, parsley, cumin and lemon.

Roll out dough and spread cream mixture on it. Spread some of the halved tomatoes on the dough. Sprinkle leek on top.

Put the tarte flambée in the oven and bake for about 10 minutes (at 180 °C).

Meanwhile, strain and wash beetle beans. Wash arugula.

Prepare dressing with balsamic vinegar, a little water, oil, salt. Coarsely grate the parmesan.

Remove the tarte flambée from the oven after 10 minutes. Spread beetle beans on top, season with herb salt and put back in the oven for about 4 minutes.

Remove the tarte flambée. The dough should be crispy when baked. If not, leave in the oven for a short time.

Put the arugula and the remaining tomatoes on the tarte flambée, then spread the dressing and sprinkle with Parmesan cheese.

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