Jockel`s Tarte Flambée

Summary

Ingredients

For the dough:

• 800 grams flour
• 500 ml water
• 1 cube yeast, fresh
• 2 teaspoons salt
• 0.5 teaspoon ½ sugar

For the cream:

• 230 g low-fat quark
• 200 g sour cream
• 1 egg yolk
• a bit salt
• some pepper
• some paprika powder, noble sweet
• some chili
• some cayenne pepper

For covering:

• 1 large onion (s), finely chopped
• 150 g ham, lean, diced

For the topping: (vegetarian)

• 200 g sheep`s cheese, crushed
• 1 ½ bell pepper (s), red, finely chopped

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Instructions

1. First of all, it should be said about this recipe that - since I came up with it myself together with my mother - it is enough for 2 large sheets of tarte flambée, one of which is classic and the other with the vegetarian variant. The cream is divided. You only need 1/3 of the dough for the classic and 1/3 for the vegetarian tarte flambée. I used the last third of the crunchy sticks, which were also very tasty.
2. Now to the dough: I always use pre-dough with fresh yeast. For this you need all the liquid, along with sugar, yeast and about 100 g - 200 g flour. This is then left in a warm place (e.g. heating) for about 10 minutes.
3. The pre-dough is then kneaded with the remaining dough ingredients until a smooth dough is formed (in about 5 minutes). Don`t be surprised, the dough is very sticky and soft - this will make the dough nice and crispy later if you roll it out on a lot of flour. This also makes it possible to roll it out nice and flat. Let the dough rise until it has doubled.
4. Next, switch the oven to 250 ° C top / bottom heat and place a tray in it.
5. In the meantime you can stir the cream together, add the above-mentioned spices to taste and prepare the ingredients for the topping.
6. When the dough is ready, you divide it. Then you roll it out a few millimeters thick on enough flour and put each piece on a piece of baking paper. Now you can coat the two doughs with the cream and then top with the ingredients (i.e. one dough with sheep`s cheese and peppers and the other dough with onions and ham). The best thing to do is to prepare both of them first and then put them one after the other in the oven - then the second tarte flambée is still warm when you eat.
7. The trick with making tarte flambée is that you have made the baking sheet hot to mimic the properties of a stone oven.
8. The prepared tarte flambée is then pulled onto the hot baking sheet and both baked for about 13 minutes.
9. We were completely satisfied for 6 people. We also ate lamb`s lettuce with walnuts.

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