Tarte Flambée with Camembert and Grapes À La Gabi
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 g fresh yeast, crumbled
- 1 pinch (s) sugar
- 125 ml water, lukewarm
- 250 g wheat flour
- 1 teaspoon salt
- 2 tablespoon olive oil
- 200 g sour cream
- Salt and pepper, black, from the mill
- Nutmeg, freshly grated
- 250 g camembert (s), thinly sliced
- 100 g rapes, blue, seedless, halved
- 100 g rapes, reen, seedless, halved
- 1 large onion (s), red, cut into fine rings
- flour for rolling
- 0.5 ½ bunch chives rolls
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast and sugar in the water. Knead the flour, salt, olive oil and the dissolved yeast to form a smooth dough and cover the dough in a warm place for 60 minutes.
- Season the sour cream with salt, pepper and nutmeg.
- Divide the dough into 4 portions, roll out an oval and very thin shape on a floured work surface. Place on 2 baking sheets lined with baking paper and let rise for another 10 minutes (roll out again if necessary).
- Brush the tarte flambée with the sour cream, top with camembert, grapes and onion rings and pepper. Place the baking trays one after the other in the preheated oven at 225 degrees.
- Bake the tarte flambée for approx. 12 minutes until crispy and serve sprinkled with chives.
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