Tarte flambée
Preparation
200 g white flour | |
½ tsp salt | |
¼ yeast cube | |
125 ml water | |
1 tbsp olive oil | |
Crumble the yeast and mix with the flour and salt. Add the water and olive oil and knead into a soft, smooth dough. | |
Cover the dough and allow to proof at room temperature for about 1 hour until double in volume. | |
120 g crème fraîche | |
1 spring onion | |
60 g bacon | |
2 tbsp Sbrinz cheese, grated | |
Salt | |
Pepper | |
Finely slice the spring onion into rings. Cut the bacon into 1 cm wide pieces. | |
(Pre-)heat cooking space to 240°C with Hot air | |
Cut the tarte flambée dough into four and, on a lightly floured surface, roll each piece out into a very thin oval. Place two oval dough bases on each lined baking tray. | |
Brush with the crème fraîche, leaving a border free all around the edge. Season with salt and pepper. | |
Top with the bacon and spring onion and sprinkle with the Sbrinz. | |
Put the baking trays with the tarte flambée into the preheated cooking space at levels 1 and 3. Bake. | |
Put the pastry in | |
Hot air 240°C for 8 Mins |
Tips
Instead of making your own dough use ready-made tarte flambée dough.
2 baking trays
Quantity | Ingredient |
---|---|
2 tbsp | Sbrinz cheese |
200 g | white flour |
Salt | |
¼ | yeast cube |
1 | spring onion |
125 ml | water |
60 g | bacon |
1 tbsp | olive oil |
120 g | crème fraîche |
Pepper | |
½ tsp | salt |
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