Tarte flambée with goat cheese, Parma ham and rocket

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Crumble the yeast and mix with sugar until the yeast becomes liquid. (This saves the pre-dough.) Put flour, 1/2 teaspoon salt, 6 tablespoons oil and 300 ml lukewarm water into a bowl.

2. 2

   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. In the meantime, heat 1 tablespoon of oil in a pan. Fry ham until crispy while turning.

3. 3

   Quarter the peppers, clean, wash and cut into strips. Wash the thyme, shake dry, pluck the leaves from the stalks. Mix cheese and crème fraîche, season with thyme, salt and pepper.

4. 4

   Quarter the yeast dough and knead again. Roll out one quarter oval (35 x 25 cm). Line a fat pan with baking paper. Put dough into it. Spread a quarter of the cheese cream on the dough. Spread a quarter of the paprika evenly on top.

5. 5

   Bake in the preheated oven (electric oven: 250 °C/ convection oven: 225 °C/ gas: level 5) on the bottom rack on the bottom rack for 10-12 minutes. In the meantime, wash and clean the rocket and shake it dry.

6. 6

   Spread 1/4 of the rocket and ham on the finished tarte flambée and serve warm. Process and bake the remaining dough and topping in the same way.

Nutrition Facts

KCAL
490 kcal

CARBS
58 g

FATS
21 g

PROTEINS
13 g