Summary

Ingredients

For the dough:

• 500g flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 100 ml water
• 150 ml beer

For covering:

• 2 onions)
• 4 vegetable onion (s)
• 200 g crème fraîche
• 100 g ham, lean, finely diced
• 200 g cheese (Gouda), rated
• Salt and pepper from the mill
• possibly flour for the work surface

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Instructions

1. Lay out 4 pieces of parchment paper. For the dough, put the flour in a mixing bowl. Add salt, sugar and water, mix with the dough hook of a hand mixer. Add enough beer (150 ml may vary) until a smooth, non-sticky dough is formed. So that the dough can be rolled out better and pulled apart, leave to stand covered with foil for about 5 hours.
2. For the topping, peel the onions, cut in half and cut into rings. Cut the vegetable onions into rings. Grate the cheese. Preheat the oven with the baking tray in it (250 ° C top / bottom heat).
3. The 4 trays are baked individually. For each tray, divide a quarter of the dough, pull it apart and roll it out very thinly on the baking paper using a rolling pin. If necessary, add a little flour to prevent the dough from sticking. The dough pieces are never rectangular with me, but rather round and frayed.
4. Spread 50 g crème fraîche on each of the 4 rolled-out doughs, season with salt and pepper from the mill and top with the rings of 1/2 onion, 1 small chopped vegetable onion, 25 g diced ham and 50 g Gouda cheese.
5. Remove the hot tray from the oven and bake the tarte flambée one after the other in the upper third of the oven for 8 minutes each.
6. Immediately serve the tarte flambée hot. But they still taste good when cooled. If it is the season, feather white is enough.