Fiery Exotic Tarte Flambée `Seminyak`

Summary

Ingredients

For the dough:

• 60 g wheat flour type 405
• 10 g soup powder (corn cream soup) instead salt
• 3 g bakin powder
• 1 pinch mace powder
• 1 pinch black pepper, finely ground
• 1 small bowl star anise, finely ground
• 30 g orane juice or white wine, medium dry

For the paste:

• 70 g coconut milk, creamy
• 30 g coconut milk powder
• 10 tablespoon, heaped crème fraîche
• 6 macadamia nuts
• 15 g paste (lemonrass), see database
• 3 small chilli pepper (s), green, fresh or frozen
• 4 medium garlic clove (s), fresh
• 1 pinch citric acid, crystalline
• 2 pinches chicken stock, instant
• 1 teaspoon sugar, white
• 1 teaspoon soy sauce, light
• Salt and pepper, black
• honey

For covering:

• 4 tablespoon olive oil for roasting
• 100 g ham, cut into strips, raw or cooked
• 100 g onion (s), small, red
• 2 hot peppers, long, red
• 2 medium tomato (s), fully ripe
• 100 g mozzarella or nutty Emmentaler

To garnish:

• 40 g rocket leaves, only the upper parts the leaf, alternatively celery leaves
• 6 pineapple slice (s), fresh or canned
• Flowers and leaves

Print Recipe Pin Recipe

Instructions

1. Put all solid ingredients for the dough in a mixing bowl. Mix everything well with a food processor. Add the orange juice or white wine in portions. Work the ingredients for the dough into a smooth dough. Knead for at least 10 minutes to activate the glue in the flour. Then let the dough rest for a while.
2. In the meantime, make the paste. Halve the macadamia nuts. Check for mold. Halve the good ones again and put them in the blender; Wash the chillies and cut across into very fine rings. Discard the stem. Cut off both ends of the garlic and squeeze with a garlic press. Put all the ingredients for the paste in the blender. Coarsely puree for 30 seconds at the lowest speed. Then puree for 60 seconds at the highest speed. Keep the paste in the refrigerator until ready to use.
3. For the topping, fry the ham strips on both sides with the olive oil. Take out, let cool and cut into bite-sized pieces. Cap the small, red onions at both ends, peel and cut into not too thin slices. Roast the onions until translucent in the same fat / oil. Wash the peppers, remove the stem, cut in half lengthways and wash out the grains. Then cut the pods crosswise into pieces approx. 1 cm long. Remove any stalks from the tomatoes, peel them, quarter them, remove the stalk and the grains, halve the quarters lengthways and cut across into short pieces. Finely dice the mozzarella. To garnish, wash the rocket salad, remove the bitter stems from the leaves. Cut the peeled pineapple crosswise into approx. 1 cm thick slices. Add three to four slices to each serving of Seminyak.
4. Divide the dough into two parts of equal weight. Press flat on a floured work surface and roll out into a 28 cm circle with a rolling pin. I prefer to use a pasta roller and forego the circular shape.
5. Heat a 28 mm Teflon pan, add 2 tablespoons of oil and swirl. Let the dough slide in and fry on one side until the dough has brown spots on the underside. Take out and treat the second flatbread in the same way. When this is done, add 1 tablespoon of oil and 2 tablespoons of water to the pan, put the lid on the pan and continue heating over low heat until the water has evaporated - now the lid is also about 100 degrees. Cover the flatbreads with the browned side up with the paste thinly, then top with the ingredients for the topping. Let the tarte flambée slide into the pan, put the lid back on immediately and do not turn up the heat. The tarte flambée is ready when the cheese has melted. Do the same with the 2nd tarte flambée.
6. Garnish both tarte flambée and serve while they are still warm.

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