Tarte flambée with frosting, diced bacon and rocket

Name: Tarte flambée with frosting, diced bacon and rocket
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1/4 cube (10 g) Yeast; 1/2 TEASPOON Sugar; 300 g Flour; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 200 g Schmand; 7-10 Tbsp black pepper; 100 g Schinkennuggetz; 50 g Rocket; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1/4 cube (10 g) Yeast
1/2 TEASPOON Sugar
300 g Flour
7-10 Tbsp Salt
3 TABLESPOONS Oil
200 g Schmand
7-10 Tbsp black pepper
100 g Schinkennuggetz
50 g Rocket
baking paper

Directions

1
Crumble the yeast and mix with sugar until the yeast becomes liquid. (This saves the pre-dough.) Put flour, 1/4 teaspoon salt, oil and 175 ml lukewarm water into 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
2
Season sour cream with some salt and pepper
3
Line baking tray with baking paper. Halve the dough. Put 1 half on a baking tray and roll out very thin oval. Spread half of the sour cream on the bottom, sprinkle half of the ham cubes on top. Bake in the preheated oven on the lower shelf (electric oven: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-12 minutes
4
In the meantime, wash, clean and shake dry the rocket. Process remaining dough and topping in the same way. Take the tarte flambée out of the oven and bake the 2nd tarte flambée in the same way. Cover the tarte flambée with rocket
5
Waiting time approx. 30 minutes