Tarte Flambée À La Araya
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the yeast dough:
- 0.5 ½ cube yeast
- 1 pinch (s) sugar
- 200 g flour
- 0.5 teaspoon ½ salt
- 30 ml olive oil
For covering:
- 200 g sour cream
- 0.5 stick ½ leek
- 3 large tomato (s)
- 1 bell pepper (s)
- 1 mozzarella
- 50 g cooked ham
- cheese, grated (Emmentaler)
- 50 g mushrooms
Print Recipe
Pin Recipe Instructions
- Mix the yeast with 1 tablespoon of lukewarm water and a pinch of sugar. Mix the flour with salt, knead with the mixed yeast, the oil and 100 ml of lukewarm water to form a smooth dough, then let it stand for at least 30 minutes until its volume has doubled.
- Roll out the dough on a baking sheet and brush with the sour cream, sprinkle with salt and pepper.
- Cut the leek into rings. Cut the tomatoes, mushrooms and mozzarella into slices and cut the pepper into rings or strips. If you want, you can cut the ham into small cubes, I just roughly tore it up.
- Spread the ham, mushrooms, peppers, tomatoes and leeks on the floor, top with mozzarella at the end, if you want more cheese, you can sprinkle some Emmentaler on top.
- Bake in the preheated oven at 175 degrees for about 25 minutes.
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