Palatinate Tarte Flambée – Tomato-mozzarella

Summary

Ingredients

For the dough:

• 300 grams flour
• 1 teaspoon salt
• 175 ml water
• 2 tablespoon butter
• 21 g yeast, or 1 packet dry yeast

For covering:

• 150 g onion (s)
• 200 g sour cream
• 100 g cream quark, (40% fat)
• 2 medium egg (s)
• 1 tablespoon butter
• 10 tomato (s), (mini vine tomatoes) approx. 350g
• 2 scoops mozzarella, buffalo à 15g
• 50 g rocket
• salt and pepper
• Nutmeg, grated

Print Recipe Pin Recipe

Instructions

1. Mix the flour in a bowl with the salt (and, if necessary, the dry yeast). Melt the butter in the water in a saucepan and let it cool to hand warmth in about 15 minutes, dissolve the yeast (if dry yeast is not used) in it and pour it into the flour. Then work everything into a smooth dough and knead well. Cover and let the dough rise for about 1 hour.
2. Meanwhile, lightly fry the onions in the butter for the topping. Mix the sour cream with the quark and eggs, mix in the onions and season to taste with salt, pepper and nutmeg. Wash and halve the tomatoes. Preheat the oven to 225 ° C (fan oven 200 °) and grease a baking sheet.
3. Roll out the risen dough on a little flour (wafer) thin to the size of a tray, place on the tray and form a small edge. Pour the cream mixture onto the dough and distribute it evenly, placing the tomato halves on top at regular intervals. Bake in the oven for approx. 25 minutes until crispy.
4. While the tarte flambée is in the oven, wash the rocket and shake dry, cutting off any dried ends if necessary. Drain the mozzarella a little and cut into slices.
5. Take the finished tarte flambée out of the oven and spread first rocket, then mozzarella on top. Serve hot and with Federweißer or cider.