Sweet potato tarte flambée with Harissa crème fraîche

Name: Sweet potato tarte flambée with Harissa crème fraîche
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/4 cube (10 g) Yeast; 1/2 TEASPOON Sugar; 300 g Flour; 7-10 Tbsp Salt; 3 TABLESPOONS Sunflower oil; 300 g Fresh cream; 2 TABLESPOONS Harissa Paste; 2 red onions; 300 g Sweet potatoes; 1 collar Parsley; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/4 cube (10 g) Yeast
1/2 TEASPOON Sugar
300 g Flour
7-10 Tbsp Salt
3 TABLESPOONS Sunflower oil
300 g Fresh cream
2 TABLESPOONS Harissa Paste
2 red onions
300 g Sweet potatoes
1 collar Parsley
7-10 Tbsp Flour
baking paper

Directions

1
Crumble the yeast and mix with sugar until the yeast is liquid. Put flour, 1/4 teaspoon salt, oil and 175 ml lukewarm water into a bowl. Add the mixed yeast and immediately knead into a smooth dough using the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 1 hour.
2
For the crème, mix crème fraîche and harissa, season with salt. Peel onions and cut into slices. Peel potatoes and slice them very thinly
3
Quarter the dough. Roll out 1 quarter thinly on a floured work surface. Place on a baking tray lined with baking paper and cover with 1/4 of the cream, potatoes and onions
4
Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for approx. 10 minutes. Do the same with the remaining ingredients. In the meantime wash parsley, shake dry, pluck leaves from the stalks and chop. Sprinkle the finished tarte flambée with parsley
5
waiting time approx. 3/4 hours