Alsatian tarte flambée

COOK TIME
60 mins

TOTAL TIME
110 mins

Ingredients

Directions

1. 1

   Put flour and 1 large pinch of salt in a mixing bowl. Stir yeast with 1 teaspoon sugar until liquid and add to the flour.

2. 2

   Add approx. 175 ml lukewarm water and oil (see tip on the right) and knead to a smooth dough with the dough hooks of the mixer. It is best to knead for about 10 minutes, then it can be rolled out very thinly later.

3. 3

   Form the dough into a ball and cover with a kitchen towel. Leave to rise in a warm place for about 1 hour.

4. 4

   For the topping, peel onions and cut them into fine cubes. Mix crème fraîche and sour cream, season with salt and pepper.

5. 5

   Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line baking tray with baking paper. Halve the dough. Knead one half again briefly and roll out oval and very thin on a floured work surface (see tip on the right). Place on the baking tray.

6. 6

   Spread half the crème-fraîche mixture on the dough with a tablespoon, leaving a rim of about 1 cm. Sprinkle with half of the ham and onions. Bake in a hot oven on the lowest shelf for 12-15 minutes. In the meantime prepare the 2nd tarte flambée in the same way. Take the finished tarte flambée out of the oven and cut it into pieces with a pizza cutter. Bake the 2nd portion.

Nutrition Facts

KCAL
530 kcal

CARBS
59 g

FATS
23 g

PROTEINS
18 g