Tarte flambée with chestnut tubes24

Ingredients

Directions

1. 1

   Put the baking mix and 170 ml of lukewarm water into a mixing bowl. Knead to a smooth dough with the dough hook of the hand mixer. Cover the dough and let it rise in a warm place for about 30 minutes.

2. 2

   Peel onions and cut thin rings. Wash and clean the mushrooms, dab dry and cut into thin slices. Cut bacon into strips. Heat oil in a pan. Fry bacon, onions and mushrooms for about 2 minutes.

3. 3

   Season with salt and pepper. Mix crème fraîche and caraway. Halve the dough, knead and roll out into oval flat cakes (approx. 30 x 20 cm Ø). Place on 2 baking trays lined with baking paper.

4. 4

   Spread half of the crème fraîche on a dough oval and spread half of the mushroom mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.

5. 5

   Cover and bake the flat cakes as well. Wash the chives, shake dry and cut into fine rolls. Sprinkle the chives over the tarte flambée.