Ingredients
240 g cooked pulses (white beans, chickpeas or scarlet runner beans)
200 g cottage cheese, cream cheese or curd cheese
1 egg
3 tbsp flour
1 tsp baking powder
Salt
Toppings to taste

Preparation

Roughly puree the well-drained pulses with a hand blender. Add the cottage cheese and egg and puree until smooth. Finally, mix in the egg, flour, baking powder and salt.

Spread the dough thinly on a baking tray lined with baking paper or form several small flat cakes. Pre-bake in a preheated oven at 180 °C for approx. 20 minutes.

Top the pre-baked tarte flambée as desired (e.g. pumpkin and sheep's cheese, goat's cheese with figs or pears and walnuts, mozzarella with vegetables) and bake for a further seven to ten minutes.

Recipe from the Upper Austrian Chamber of Agriculture seminar organisers, www.seminar-baeuerinnen.at