Red cabbage tarte flambée with camembert

Name: Red cabbage tarte flambée with camembert
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 10 g fresh yeast; 250 g Flour; 4 TABLESPOONS Rapeseed oil; 1/2 TEASPOON Salt; 1 Onion; 1 (approx. 220 g) red apple; 400 g Red cabbage; 1 TABLESPOON Butter or margarine; 1/2 bunch Thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cloves; 1-2 TEASPOONS Red wine vinegar; 1 TEASPOON Sugar; 1 (200 g, 45 % fat in dry matter) Camembert; 120 g Crème-fraîche; 75 g finely diced smoked ham; 7-10 Tbsp coarse pepper; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Fruity-sweet red cabbage comes out especially well on crispy yeast dough! Thanks to aromatic camembert and thyme, it is not lacking in spiciness either's

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

10 g fresh yeast
250 g Flour
4 TABLESPOONS Rapeseed oil
1/2 TEASPOON Salt
1 Onion
1 (approx. 220 g) red apple
400 g Red cabbage
1 TABLESPOON Butter or margarine
1/2 bunch Thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cloves
1-2 TEASPOONS Red wine vinegar
1 TEASPOON Sugar
1 (200 g, 45 % fat in dry matter) Camembert
120 g Crème-fraîche
75 g finely diced smoked ham
7-10 Tbsp coarse pepper
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 125 ml of lukewarm water. Put the flour in a bowl, make a depression in the middle, pour in the yeast water and mix with some flour from the rim. Add 2 tablespoons of oil and salt and knead everything into a smooth dough.
2
Dust the dough with flour. Cover and leave to rise in a warm place for about 40 minutes until the volume has doubled.
3
Peel onion and cut into rings. Wash and quarter the apple and cut out the core. Cut each quarter into 4 columns. Clean the cabbage, wash it and remove the stalk. Cut cabbage into long strips of about 2 cm width.
4
Wash the thyme, shake dry and pluck the leaves from 2 stems.
5
Heat the fat in a shallow pan, fry the apple slices and onion rings in it and place on a plate. Heat 2 tablespoons of oil in the pot, add cabbage and thyme leaves, cover and steam over medium heat for about 5 minutes.
6
Season with salt, pepper, cloves, vinegar and sugar. Take the pot off the stove. Cut the camembert into slices about 5 mm thick.
7
Divide the dough into 4 portions. Roll out one portion on a floured work surface to a very thin oval (approx. 25 x 30 cm) and place on a baking tray lined with baking paper. Spread the dough with 30 g crème fraîche.
8
Spread a quarter each of the red cabbage and the onion rings on top. Place 4 apple slices and a few slices of camembert on top. Sprinkle with ham. Bake the tarte flambée in the preheated oven (40;electric range: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) on the middle shelf for about 15 minutes. Tip: Bake two tarte flambée in hot air at once.
9
Remove the tarte flambée from the oven, sprinkle with coarse pepper and garnish with the remaining thyme. Mix the rest of the dough with the other ingredients in the same way.