Summary

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

1. 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.
2. Preheat the oven to 250 ° (convection not suitable).
3. 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.
4. 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.