Turnip Tartar Flambé

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Crumble the yeast and mix with 1/2 teaspoon sugar until the yeast becomes liquid. (This saves the pre-dough.) Put flour, 1/4 teaspoon salt, 3 tablespoons oil and 175 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. Clean, wash and drain the lamb's lettuce. Wash apples, dab dry, quarter and cut out the core.

3. 3

   Cut the fruit flesh into thin slices. Drizzle apple slices with lemon juice. Season vinegar with salt, pepper and sugar, gradually fold in 3 tablespoons of oil. Peel the turnip, first in 2 slices, then cut into thin slices.

4. 4

   Cook in boiling salted water for about 3 minutes until al dente. Drain, rinse with cold water and drain thoroughly in a sieve. Dice bacon. Season crème fraîche with a little salt and pepper.

5. 5

   Peel onions and cut them into rings. Sprinkle 2 baking trays with a few drops of oil. Place baking paper on top and smooth down. Halve the dough. Put 1 half on a baking tray and roll out oval very thin.

6. 6

   Spread half the crème fraîche on the bottom and cover with half the turnips. Sprinkle half each of the 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.

7. 7

   In the meantime, process the remaining dough and topping in the same way. Take the tarte flambée out of the oven and bake the 2nd tarte flambée in the same way. Lightly dust the finished Tarte Flambée with cayenne pepper. Mix lamb's lettuce and apple slices with vinaigrette.

8. 8

   Season with salt, pepper and sugar if necessary. Add the salad.

Nutrition Facts

KCAL
640 kcal

CARBS
65 g

FATS
36 g

PROTEINS
12 g