Tarte flambée with chestnut tubes

Name: Tarte flambée with chestnut tubes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1/2 pck (250 g each) Bread baking mix "Bauernbrot" with yeast; 2 small onions; 300 g Chestnut cane (or brown mushrooms); 1 TABLESPOON Oil; 100 g Diced ham; 7-10 Tbsp salt, pepper; 200 g Schmand; 1/2 TEASPOON Caraway seeds; 1/2 bunch Chives

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Crispy on the bottom, hearty on the top - serve this snack with a glass of wine for a cosy get-together

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1/2 pck (250 g each) Bread baking mix "Bauernbrot" with yeast
2 small onions
300 g Chestnut cane (or brown mushrooms)
1 TABLESPOON Oil
100 g Diced ham
7-10 Tbsp salt, pepper
200 g Schmand
1/2 TEASPOON Caraway seeds
1/2 bunch Chives

Directions

1
For the dough baking mix and 170 ml lukewarm water in a mixing bowl. Knead to a smooth dough with the dough hook of the mixer. Cover the dough and let it rise in a warm place for about 30 minutes.
2
For the topping, peel the onions and cut them into thin rings. Wash and clean the mushrooms if necessary, dab dry and cut into thin slices. Heat the oil in a pan. Fry the diced ham, onions and mushrooms for about 2 minutes. Season with salt and pepper. Mix sour cream and caraway.
3
Cut the dough in half, knead and roll out into oval flat cakes (approx. 20 x 30 cm each). Place on two baking trays lined with baking paper. Spread half sour cream on each and spread half of the mushroom mixture on top. Bake one after the other in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 15 minutes. Wash the chives, shake dry, cut into fine rolls and sprinkle over the tarte flambée.