Tarte Flambée with Salmon and Chorizo
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 15 g yeast, fresh
- 50 ml water, lukewarm
- 375 grams flour
- 150 ml buttermilk
- 4 tablespoon olive oil
- 1 teaspoon salt
For covering:
- 200 g sour cream
- 375 g salmon fillet (s)
- 120 g chorizo, sliced
- 65 g oat cream cheese
- 4 stalks dill
- 4 stalks basil
- 4 stalks parsley
- 4 stalks thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in 50 ml of warm water and work with the other ingredients to form a smooth dough. Cover and let the dough rest for at least 1 hour.
- Preheat the oven to 260 ° C (top / bottom heat). Halve the dough and roll out each into a rectangle the size of a baking sheet. Pre-bake the base for about 4 minutes on a baking sheet lined with baking paper.
- Immediately coat both bases with the sour cream and top with the sliced salmon and the chorizo slices. Crumble the goat cream cheese and spread it on the tarte flambée.
- Reduce the temperature to 200 ° C and bake the tarte flambée until the desired browning, but at least 8 minutes.
- In the meantime, cut the herbs into small pieces and sprinkle on the finished tarte flambée. Season with salt and pepper.
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