Summary

Ingredients

• 500 g flour type 405
• 5 g yeast, fresh
• 300 ml water, lukewarm
• 3 tablespoon olive oil
• 10 g salt
• 250 g chicken breast fillet (s)
• 1 cup sour cream
• 1 cup crème fraîche
• 1 bunch parsley, smooth
• 1 onion (s), red
• arugula
• Balsamic cream
• salt and pepper
• 1 clove garlic
• Parmesan, fresher
• Cocktail tomatoes

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Instructions

1. Dissolve the yeast in lukewarm water and knead with olive oil, flour and salt until a smooth dough is formed. Wrap in cling film and place in the refrigerator.
2. Cut the chicken into strips and fry in a pan in a little olive oil until browned. Mix the sour cream, crème fraîche and the pressed garlic clove in a bowl. Season to taste with pepper and salt. Add the chopped parsley and stir.
3. Divide the dough in half, roll out thinly and preheat the oven to 230 degrees. Line a baking sheet with baking paper and dust with flour. Place the thin dough on the baking sheet and brush with the sour cream. Top with the chicken strips, the onions cut into rings and the halved cocktail tomatoes.
4. Bake in the oven for about 20 minutes. Take the tarte flambée out of the oven and cover with fresh rocket leaves. Sprinkle with a little parmesan and drizzle with balsamic cream. Prepare the second tarte flambée in the same way.