Flambkuchen with two toppings

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Crumble the yeast and mix with sugar until the yeast becomes liquid. (This saves the pre-dough.) Put flour, 1 pinch of salt, oil and 100 ml of lukewarm water in a bowl. Add mixed yeast and knead immediately to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime, clean, wash and cut spring onions into rings. Cut bacon into strips.

2. 2

   Mix sour cream and crème fraîche, season with salt and pepper. Clean, wash and cut figs into sixes lengthwise. Crumble goat cheese. Wash thyme, dab dry, pluck leaves from stalks and chop coarsely. Knead yeast dough again. Line a baking tray (38 x 22 cm) with baking paper. Put the dough in and roll out rectangularly. Spread sour cream on the dough. Spread bacon and spring onions evenly on one half of the dough. Spread the goat cheese with the figs on the remaining half of the dough and sprinkle with thyme.

3. 3

   Put the dough in and roll out rectangularly. Spread sour cream on the dough. Spread bacon and spring onions evenly on one half of the dough. Spread the goat cheese with the figs on the remaining half of the dough and sprinkle with thyme. Bake in the preheated oven (electric range: 250 °C/ convection oven: 225 °C/ gas: level 5) for 8-14 minutes on the lower shelf until golden brown. Drizzle the honey over the finished fig and goat cheese. Cut the finished tarte flambée into pieces and serve warm

4. 4

   With 10 people:

Nutrition Facts

KCAL
210 kcal

CARBS
21 g

FATS
12 g

PROTEINS
4 g