Tarte Flambée with Apple, Goat Cheese and Balsamic Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 100 g mararine
- 250 ml milk
- 400 g flour
- 1 pack dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
For covering:
- 200 g crème fraîche
- 1 medium apples
- 200 g oat cheese
- 1 bunch rocket
- Balsamic cream
Print Recipe
Pin Recipe Instructions
- The margarine is melted in a saucepan over low heat, add the milk and warm it up slightly - do not boil! The flour is mixed well with the yeast, salt and sugar. Now the margarine milk and the flour with the mixed in ingredients are processed into a smooth dough with the dough hook of the electric mixer. Covered, the dough should rise in a warm place for about 30 minutes.
- When this process is finished, the dough is kneaded again briefly and divided into 6 portions. On a floured work surface, we now roll out a thin flatbread each from a divided portion. The 6 flat cakes are spread out on a baking sheet lined with baking paper and coated with crème fraîche. Quarter the apples, core them and cut into thin wedges, also cut the goat cheese into slices. Both are now distributed on the individual dough pieces and baked in a preheated oven at 200 ° C convection or 220 ° C top / bottom heat for 20 minutes. In the meantime, the rocket is cleaned and roughly picked. When the flatbread has been baked, the rocket is spread over them and the balsamic cream drizzled on top - depending on your taste.
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