Preheat the oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4).
For the dough:
Knead the flour, salt and water into a smooth dough; pour in 2 teaspoons of oil. If the dough is too firm to roll out, add 1 teaspoon of oil if necessary. The dough shouldn`t be too soft and shouldn`t stick to your hands. Let the dough rest for about 20 minutes so that the flour can swell.
After the dough has rested, roll out the dough thinly on a floured work surface in the size of a baking sheet. It is easier to divide the dough into 4 equal portions and roll them out very thinly. Then bake on 2 trays.
For covering:
Mix the sour cream with 4 teaspoons of horseradish, season with salt and black pepper and spread evenly over the dough.
Pre-bake in a hot oven for 10 minutes.
In the meantime, wash the dill, shake it dry and cut it very finely. Put a few twigs back as decoration.
Take the pre-baked tarte flambée out of the oven, cover with the salmon slices and sprinkle with dill. Bake at the same temperature for about 3 - 4 minutes.
Take the finished tarte flambée out of the oven and spread the trout caviar loosely on top and sprinkle with the dill twigs that have been put back. The trout caviar is pale yellow - transparent and looks very nice with the strong color of the salmon.
Use a pizza roller to cut the tarte flambée into four equal pieces and serve immediately hot on flat plates.
Tip:
If you have to go very quickly, you can also use ready-made tarte flambée batter from the refrigerated shelf. 1 roll fits exactly on 1 baking sheet.
When making homemade dough, I recommend rolling out four equal-sized pieces of dough thinly from the start. It works easier and faster.
Ingredients
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