Summary

Ingredients

• 450 g flour
• 50 g semolina
• 0.5 ½ cube yeast
• 1 teaspoon sugar
• 2 teaspoons salt
• 30 g olive oil
• 250 ml water, lukewarm
• g salmon, TK
• 200 g feta cheese
• 100 g spinach, frozen
• g pine nuts
• 200 g crème fraîche
• salt and pepper
• nutmeg
• Lemon juice

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Instructions

1. Mix the yeast, sugar, salt and lukewarm water well together. Add the flour, semolina and the olive oil and knead it into a smooth dough.
2. Put the dough in an oiled bowl and cover or cover and leave to rise in a warm place for 2 - 3 hours. If you want, you can make the dough the day before and put it in the fridge overnight.
3. Season the crème fraîche with salt, pepper, nutmeg and lemon juice. Then divide the dough and roll it out thinly to the size of a tray or for a pizza stone and brush with the crème fraîche.
4. Cut the frozen salmon into fine slices with a knife and spread on the tarte flambée. The same goes for the feta cheese. Warm up the spinach briefly and use two fingers to spread small heaps on the tarte flambée. Finally sprinkle the pine nuts over the top
5. Then place in the preheated oven. Convection, 175 ° C, top / bottom heating 200 ° C, pizza stone 250 ° C. The time depends on the temperature. The tarte flambée should turn golden brown.