Barbara`s Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 400 g wheat flour, type 550
- 4 tablespoon oil
- 8 g salt
- 230 ml water, approx.
For covering:
- 3 medium onion (s), cut into rings
- 250 g ham, diced
- 200 g crème fraîche
- some pepper, freshly ground
- some nutmeg, freshly grated
- some allspice, freshly ground
Print Recipe
Pin Recipe Instructions
- First preheat the oven to 230 ° C.
- Then put all the ingredients for the dough in the food processor and knead for about 5 minutes. Add a little more water if necessary. The dough should no longer stick.
- Braise the onion rings in a little water for about 5 minutes. Then put the onions in a sieve and drain well.
- Now roll out the dough thinly into an elongated flatbread and place on a baking sheet lined with baking paper. Using a pastry card, coat the dough thickly with crème fraîche and season with pepper, nutmeg and allspice. Now cover the tarte flambée with the onion rings and diced ham.
- Bake in the preheated oven for about 20 minutes until the base is nice and crispy.
- The tarte flambée becomes particularly crispy when it is baked on a pizza or bread baking stone. Alternatively, a simple granite tile from the hardware store is also possible.
- Tip:
- Instead of onion rings, you can also use blanched leek rings
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