Tarte Flambée Batter with Yeast
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g flour
- 120 ml water, lukewarm
- 10 g yeast
- 1 pinch (s) sugar
- 1 pinch (s) salt
- 3 tablespoon olive oil
- 2 cups sour cream, approx. 150 - 00 g each
- Topping ingredients your choice, e.g. bacon, mushrooms, cheese, etc.
Print Recipe
Pin Recipe Instructions
- Makes about 4 round tarte flambée when rolled out thinly.
- Make a pre-dough from yeast, water and sugar. Let rise for about 15 minutes until a clear layer of foam has formed.
- Put the flour in a bowl and make a well in the middle. Pour the pre-dough into the well and knead everything into a smooth dough. The dough then needs a warm place to rise for about 45 minutes. But be careful that it doesn`t get too warm. Yeast dies from 45 ° C.
- Roll out thinly, spread about half a cup of sour cream thinly per serving and top it as you like.
- In the oven preheated to maximum heat of approx. 250 ° C top / bottom heat, ideally bake on a pizza stone for approx. 10 minutes until the dough is nice and crispy.
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