Tarte flambée with frosting, red onions, spring onions, walnuts and ham

Name: Tarte flambée with frosting, red onions, spring onions, walnuts and ham
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; 4 red onions; 2 Spring onions; 40 g Walnut kernels; 12 discs Parma ham (about 15 g each); 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
4 red onions
2 Spring onions
40 g Walnut kernels
12 discs Parma ham (about 15 g each)
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. Peel red onions and cut them into rings. Clean and wash spring onions and cut them into slanted rings. Chop nuts coarsely
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 the sour cream on the bottom. Cover with half of the red onions and spring onions. Sprinkle half of the nuts 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
Take out the tarte flambée. Bake the 2nd tarte flambée in the same way. Cover the tarte flambée with ham, sprinkle with pepper
5
Waiting time approx. 30 minutes