Dough
250 g white flour
1 tsp salt
125 ml cold water
2 tbsp rapeseed oil
Tarte flambée
100 g crème fraîche
100 g soft cheese (e.g. Vieux Pané)
chopped
1 peach
cut into thin wedges
1 red onion
cut into thin rings
2 sprigs of rosemary
needles pulled off
Some pepper
Dough
Put the flour, salt, water and rapeseed oil in the mixing bowl of the food processor and knead with the dough hook for about 10 minutes until the dough is smooth. Use the palm of your hands to repeatedly stretch the dough towards you on the work surface until a compact ball is formed. Cover the dough and leave to rest at room temperature for about 30 minutes.
Tarte flambée
Put the pizza steel into the cold cooking space and preheat to 260 °C using the PizzaPlus mode. Cut the dough in half, shape into balls and leave to rest for about another 15 minutes. On a lightly floured work surface, roll out one ball of dough about 1 mm thick. Top the tarte flambée base with half of the crème fraîche, soft cheese, peach and onions. Sprinkle over the rosemary needles and pepper. Use the flour-dusted pizza peel to transfer the tarte flambée onto the preheated pizza steel in the cooking space and bake for about 5 minutes until crispy. Repeat the same procedure with the second ball of dough.
Action
(Pre-)heat cooking space to 260 °C with PizzaPlus
Put the pastry in
PizzaPlus 260 °C for 5 Mins
Tips
Spring variation: Use 100 g crème fraîche; 2 stalks of rhubarb, cut into fine strips and mixed with 2 tsp sugar; 2 spring onions, cut into thin rings; 100 g soft cheese (e.g. Brie with pepper); 50 g grated Sbrinz; and 1 sprig of sage, finely chopped.
Autumn variation: Use 100 g crème fraîche; 4 figs, cut into wedges; 2 shallots, cut into thin rings; 3 sprigs of thyme, leaves plucked off; and 100 g soft cheese (e.g. Camembert). Drizzle over some aged balsamic vinegar after baking.
Winter variation: Use 100 g crème fraîche; 1 pear, cut into thin wedges; 1 red onion, cut into thin rings; 2 sprigs of rosemary, needles pulled off; and 100 g soft goat cheese.
Additional information
Created by
V-ZUG Ltd.
Created on
2/9/25
