Tarte flambée with frosting, dried tomatoes, olives, tuna and basil

Name: Tarte flambée with frosting, dried tomatoes, olives, tuna and basil
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; 10 (approx. 125 g) dried tomatoes in oil; 10 green olives without stone; 1 glass (190 g) Tuna fillets in water; 2-3 stem(s) Basil; baking paper

AUTHOR
Avis Adkins

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
10 (approx. 125 g) dried tomatoes in oil
10 green olives without stone
1 glass (190 g) Tuna fillets in water
2-3 stem(s) Basil
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 a little salt and pepper. Drain tomatoes and olives in a sieve. Drain tuna also in a sieve
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 olives and tomatoes on top. Spread half of the fish 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. In the meantime, process the remaining dough and topping in the same way
4
Remove and bake the 2nd tarte flambée in the same way. Meanwhile wash the basil, dab dry and remove the leaves. Garnish the tarte flambée with basil
5
Waiting time approx. 30 minutes