Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Reduce the temperature to 200 ° C and bake the tarte flambée until the desired browning, but at least 8 minutes.
5. In the meantime, cut the herbs into small pieces and sprinkle on the finished tarte flambée. Season with salt and pepper.