Watercress wholemeal tarte flambée

Name: Watercress wholemeal tarte flambée
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 cube (21 g) fresh yeast; 1 TEASPOON Sugar; 200 g Flour; 200 Wholemeal wheat flour; 1 pinch Salt; 1 TABLESPOON Oil; 2 small red onions; 1 Pot Watercress; 300 g Schmand; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g cherry tomatoes; 10 discs Parma ham (about 15 g each); 2 TABLESPOONS Olive oil; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Flour; baking paper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 cube (21 g) fresh yeast
1 TEASPOON Sugar
200 g Flour
200 Wholemeal wheat flour
1 pinch Salt
1 TABLESPOON Oil
2 small red onions
1 Pot Watercress
300 g Schmand
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g cherry tomatoes
10 discs Parma ham (about 15 g each)
2 TABLESPOONS Olive oil
7-10 Tbsp freshly ground pepper
7-10 Tbsp Flour
baking paper

Directions

1
Crumble the yeast, stir with 1 teaspoon of sugar until the yeast is liquid. In a bowl with flour, sugar, salt, oil and 250 ml of warm water, mix first with the dough hooks of the hand mixer, then with your hands to a smooth dough.
2
Cover and leave to rise in a warm place for about 45 minutes.
3
In the meantime peel and finely dice the onions. Wash the watercress, shake dry and chop about half of it finely. Mix sour cream, chopped watercress and lemon juice, season with salt and pepper.
4
Wash and halve the tomatoes.
5
Knead the dough again and cut in half. Roll out each piece of dough to a thin, oval plate (approx. 25 x 30 cm) on a work surface dusted with flour. Place a sheet of dough on a baking tray lined with baking paper.
6
Spread with about half of the sour cream and cover with about half of the onions and tomatoes. Bake the tarte flambée in the preheated oven (electric: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the middle shelf for 12-14 minutes.
7
Crisply fry the ham in a pan without fat. Remove from the pan, drain on kitchen paper and break into pieces. Remove the tarte flambée from the oven and do the same with the second pastry sheet.
8
Cover each finished tarte flambée with about half Parma ham and the remaining watercress. Sprinkle with freshly ground pepper, drizzle with 1 tablespoon of olive oil and cut into pieces.