Tomato Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 2 sprigs rosemary
- 400 g flour
- some flour to work with
- 1 tablespoon dry yeast
- 1 pinch (s) sugar
- 1 teaspoon salt
For covering:
- 300 g crème fraîche
- 3 onion (s), red
- 6 tomato (s), (mixed red and yellow as desired)
- 100 g salami, spicy paprika salami, sliced
- 100 g olives, black
- 200 g sheep cheese, (feta)
- 1 bunch rocket
- some pepper
Print Recipe
Pin Recipe Instructions
- For the dough, strip off the rosemary needles and roughly chop. Put the flour with yeast, rosemary, salt and sugar in a bowl and knead with approx. 250 ml of lukewarm water. Cover and let the dough rest in a warm place for approx. 60 minutes.
- Preheat the oven with a baking tray to 250 ° (convection not suitable). Knead the dough again, divide into 4 pieces and roll out thinly into 4 circles on a floured surface. Place the dough pieces on baking paper and brush with créme fraîche.
- Peel the onions and cut into thin rings. Wash and clean tomatoes and cut into approx. 5 mm thick slices. Top the tarte flambée with tomatoes, onions, salami and olives. Crumble the sheep cheese over it. Take the hot tray out of the oven, carefully spread the tarte flambée in portions using the baking paper and bake in the oven on the lowest rack for 10 to 12 minutes.
- In the meantime, wash the rocket and spin dry. To serve, season the tarte flambée with pepper and sprinkle with rocket.
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