For the dough
- Organic mango-curry spread: 5 tbsp.
- salt: 1 tsp
- Lime zest: 1 piece
- Peaches: 2 pieces
- Carrots: 2 pieces
- Spring onions: 4 pieces
- Coconut chips: 2 tablespoons
Mix all the ingredients for the dough together and knead into a smooth dough.
Brush the finished dough with a little olive oil and refrigerate for 1 hour.
Pit and slice peaches, peel carrots and cut into thin strips & thinly slice spring onions.
Preheat oven to 250 degrees (convection).
Sprinkle flour on work surface and roll out dough thinly.
Spread mango curry spread on the dough patty with a half inch gap from the edge.
Spread lime zest, salt, carrots, peaches, spring onions & coconut chips evenly on the pancake.
Place the tarte flambée in the preheated oven for about 5 minutes.
Remove the tarte flambée from the oven, decorate with herbs and eat warm.