Jerk Tofu, Jerk Pork Flammkuchen Recipe

Autumn is here. As part of our new series Jamaica meets Germany, I have two great autumnal tarte flambée recipes for you. In my vegetarian version, the tarte flambée comes with crispy jerk tofu. In the version with meat, wafer-thinly sliced ​​pork belly gives the necessary flavor. The tarte flambée recipe is super quick to prepare because I deliberately used ready-made tarte flambée dough. This way, the tarte flambée dough is particularly thin and in just a few minutes you have a traditional German recipe with a Caribbean touch.

You need

1 package of fresh tarte flambée dough (refrigerator shelf)
90-100 g smoked tofu or alternatively a slice of pork belly
1-2 tsp YARDIES Jerk Marinade
1-2 tsp YARDIES Jerk Sauce
1 spring onion
1/2 cup crème fraîche
some salt and pepper

preparation
Cut the smoked tofu or pork belly into small cubes or wafer-thin slices and season with YARDIES Jerk Sauce and Jerk Marinade, marinate for about 30 minutes (or longer). In the meantime, slice the spring onions very thinly.
Spread the crème fraîche on the rolled out dough, season with salt and pepper. Top the tarte flambée with marinated tofu or pork belly strips. Spread the spring onions on the tarte flambée as well. Bake in the oven at 250 degrees top/bottom heat for 7-10 minutes.