Tarte with bacon, mushrooms and mustard cream

Wafer-thin, crispy and deliciously spicy - this is our fructose-free tarte flambée with bacon, mushrooms, cress and fine mustard cream.
preparation time: 30-40 Min.
Resting time: 30 Min.
Baking time: ca. 20 Min.
Difficulty: easy
Quantity: 2 portions

Ingredients for the dough:

Ingredients for the topping:

  • 200g sour cream (lactose-free if necessary)
  • 125g mushrooms
  • 100g lean diced ham
  • 2 tablespoons Frusano Mustard
  • Cress
  • Salt
  • Pepper


  1. Mix the ingredients for the dough and knead to a smooth dough. The dough is ready when it no longer sticks to the bowl. If it is too moist, add a little more flour. Then let the dough rest for 30 minutes.
  2. Meanwhile, stir the sour cream with 2 tablespoons of organic mustard and season with salt and pepper.
  3. Preheat the oven to 200°C, top and bottom heat.
  4. Clean and slice the mushrooms.
  5. Roll out the dough thinly on a floured work surface. Brush a baking tray with some olive oil and place the rolled out dough on top. Then spread with the mustard cream and cover with the sliced mushrooms and diced bacon.
  6. Bake the tarte flambée at 200°C for about 20 minutes until golden brown.
  7. Finally, place the cress on the tarte flambée and refine with freshly ground pepper.
Tip: Enjoy one of our histamine tested organic wines with this delicious tarte flambée.