Tarte flambée with potato slices, ham, spring onions and herb sour cream

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, 1/4 teaspoon salt, oil and 175 ml lukewarm water into a bowl. Add mixed yeast and knead immediately to a smooth dough.

2. 2

   Cover the dough and let it rise in a warm place for about 30 minutes. Wash the herbs, dab dry and pluck the leaves from the stems. Chop herbs finely and mix with sour cream. Season with salt. Wash the potatoes thoroughly, cut them into thin slices and cook them in boiling salted water for 4-5 minutes.

3. 3

   Drain boiled potato slices, rinse with cold water and drain thoroughly in a sieve. Clean and wash spring onions and cut them diagonally into rings. Sprinkle 2 baking trays with a few drops of oil.

4. 4

   Place baking paper on top and smooth down. Halve the dough. Put 1 half on a baking tray and roll out oval very thin. Spread half of the herb mixture on the bottom and cover with half of the potatoes.

5. 5

   Sprinkle half each of spring onions and diced ham on top and season with pepper. Bake in the preheated oven (electric cooker: 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 and bake.

6. 6

   Serve the finished tarte flambée warm.

Nutrition Facts

KCAL
470 kcal

CARBS
64 g

FATS
18 g

PROTEINS
13 g