Tarte Flambée with Salmon from Pizza Stone
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 2 tablespoon olive oil
- 1 teaspoon salt
- 125 ml water
- Durum wheat semolina
- 150 g sour cream or crème fraîche
- 1 pack smoked salmon, approx. 250 g
- 3 spring onion (s)
- 1 lemon (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Slide the pizza stone into the lower third of the oven and preheat to 250 ° C. The stone has to be in the oven for about an hour before the tarte flambée can be on it so that it is really hot.
- Knead the flour, oil, salt and water into a smooth dough. Divide the dough into two equal portions. Wash the spring onions and cut into fine rings.
- Spread the durum wheat semolina on a smooth surface so that a thin layer is formed and the dough does not stick. Roll out the first portion of dough about 2 - 3 mm. Spread half of the sour cream on the rolled out dough, then season with salt and pepper. Then distribute half of the spring onions and half of the salmon on the tarte flambée.
- Carefully lift the tarte flambée onto the hot stone in the oven using the pusher that is usually included with the pizza stone.
- While the first tarte flambée is baking in the oven, roll out the steps and repeat the topping.
- When the first tarte flambée is ready it takes about 5 - 10 minutes, put the second in the oven. Now, if you like, sprinkle a fresh lemon over the tarte flambée and enjoy.
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