Tarte flambée with roasted vegetables

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, clean and wash the carrots. Cut the carrots in half lengthwise and slice them diagonally. Clean, wash and cut the bell peppers into strips. Wash and drain the tomatoes. Peel onions and garlic. Halve or quarter garlic. Halve onions and cut into slices. Clean, wash and halve the mushrooms. Cut bacon into cubes

2. 2

   Place all the prepared ingredients in a bowl. Add 4 tablespoons of oil, fleur de sel, and pepper and mix everything. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes

3. 3

   For the yeast dough, crumble the yeast into a small bowl. Mix with sugar until the yeast becomes liquid. Put flour, 1/2 tsp salt and 2 tbsp oil in a bowl. Add approx. 125 ml lukewarm water and yeast and immediately knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for approx. 45 minutes until the dough has doubled

4. 4

   Wash the rosemary, shake dry. Pluck and chop the needles. Stir sour cream until smooth, season with salt and pepper. Line a baking tray (approx. 32 x 38 cm) with baking paper. Knead the dough once again. Roll out rectangularly on a work surface dusted with flour in the size of the baking tray. Place the dough sheet on the baking tray. Spread the dough with sour cream. Spread vegetables on top and sprinkle with rosemary. Crumble the goat's cheese coarsely and spread on the tarte flambée. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Serve immediately

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
770 kcal

CARBS
57 g

FATS
52 g

PROTEINS
16 g