Tarte Flambée two Things
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 4 tablespoon olive oil or herb oil
- 1 pinch (s) salt
- 125 g mineral water
For painting:
- 200 g crème fraîche or sour cream
- 50 g cream
- salt and pepper
- Chilli salt
For the topping: (vegetarian)
- 200 g spinach, fresh or wild arlic
- 0.5 clove ½ garlic
- some salt and pepper
- 150 g oat cheese, roll
For the topping: (with bacon)
- 100 g bacon cubes
- 1 large onion (s), cut into rings
Print Recipe
Pin Recipe Instructions
- For the dough:
- Knead a smooth dough out of the flour, the oil, the water and the salt. Wrapped in foil and put in the fridge for at least 1/2 hour
- Wash the spinach or wild garlic and place in a saucepan while dripping wet with half a clove of garlic. Cover and cook on a low level for 4 minutes. Cut the goat cheese roll into slices.
- Line a baking sheet with parchment paper. Preheat the oven to 250 degrees.
- Roll the dough thinly on the baking sheet. Mix the crème fraîche with the cream, season with salt, pepper and chilli salt and then spread on the base.
- Cover half of the dough with the spinach and goat cheese. Spread the bacon and onion rings on the second half.
- Put the tray in the oven and switch back to 220 degrees hot air. Bake for 10-15 minutes.
- The cake is usually eaten so quickly that I often make double the amount.
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