Tarte flambée with tofu cream, gooseberries

Name: Tarte flambée with tofu cream, gooseberries
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1/4 cube Yeast; 1/2 TEASPOON Sugar; 300 g Flour; 7-10 Tbsp Salt; 150 g Silken Tofu; 1 TABLESPOON grainy mustard; 300 g red gooseberries; 50 g Rocket

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1/4 cube Yeast
1/2 TEASPOON Sugar
300 g Flour
7-10 Tbsp Salt
150 g Silken Tofu
1 TABLESPOON grainy mustard
300 g red gooseberries
50 g Rocket

Directions

1
For the yeast dough, mix yeast and sugar until the yeast is liquid. Knead the flour, 1/4 salt, mixed yeast and 125 ml lukewarm water to an elastic dough. Cover the dough and let it rise in a warm place for about 1 hour until the volume has doubled
2
For the cream, puree the tofu and mustard with a hand blender until creamy. Season to taste with salt. Wash and clean the gooseberries. Lightly knead the yeast dough and divide into 8 portions
3
Roll out portions of dough one after the other on a floured work surface to form long tongues. Spread with cream and cover with gooseberries. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) in portions for approx. 10 minutes each
4
In the meantime, wash the rocket, shake it dry and spread it on the finished tongues
5
Waiting time approx. 1 hour