Tarte Flambée with Parma Ham
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 g yeast, fresh
- 500 g flour, type 405
- 200 ml buttermilk
- 11 tablespoon olive oil
- salt
- 200 g shallot (s)
- 2 small zucchini
- 2 stalks thyme
- 5 anchovy fillet (s), pickled in brine
- 250 g sour cream
- 1 tablespoon lemon zest, grated
- Pepper from the grinder
- 16 slices Parma ham, thinly sliced
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in 50 ml of lukewarm water. Sift the flour into a bowl. Add the buttermilk, 3 tablespoons of olive oil and 1 teaspoon of salt. Knead everything into a smooth dough. Shape the dough into a ball and let rise in a warm place for at least 40 minutes.
- Preheat the oven to 250 ° (convection not suitable).
- Cut the shallots and zucchini into wafer-thin slices. Pluck the thyme leaves, coarsely chop the anchovies. Mix the thyme and anchovies with the sour cream and lemon zest. Salt and pepper.
- Knead the yeast dough again and divide into 8 equal pieces. Roll out pieces of dough about 2 mm thin on a piece of baking paper. Brush each sheet of dough with 3 tablespoons of sour cream. Spread the shallots and zucchini on top and season with pepper. Place 3-4 tarte flambée with the baking paper on the hot tray. Bake for 5 minutes on the middle rack. When the edges are golden brown, remove them and garnish each tarte flambée with 2 plucked Parma ham slices. Drizzle each tarte flambée with 1 tablespoon olive oil. Serve immediately.
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