Summary

Ingredients

• 250 g flour
• 20 g yeast, fresh
• 5 tablespoon milk
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 egg (s)
• 1 tablespoon oil
• 200 g crème fraîche
• 10 cherry tomato (s)
• 5 mushrooms, brown
• 20 g rocket
• 2 scoops mozzarella
• Spring onions)
• Salt and pepper, from the mill
• nutmeg
• Spice mix (tomato-mozzarella)

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Instructions

1. Mix the flour, egg, yeast, milk, sugar, salt and the oil in a bowl to form a yeast dough and knead it for 5 minutes. If necessary, add a little flour or water to the dough. Cover the bowl with a towel and place in the oven at 50 ° C for 30 minutes.
2. In the meantime, cut the tomatoes in half. Cut the mushrooms, green onions and mozzarella into slices.
3. Take the dough out of the oven and preheat the oven to 200 °. Roll out the dough into a wafer-thin flatbread. Brush this with crème fraiche and season well with nutmeg, pepper and a little salt. The tarte flambée can now be topped with tomatoes, mushrooms, spring onions, mozzarella and rocket. Finally, sprinkle some tomato-mozzarella spice mixture on top and bake the tarte flambée in the oven for about 30 minutes.
4. Sometimes I drizzle the tarte flambée with a little pesto after it`s out of the oven.
5. If you are pressed for time, the dough can be prepared the evening before. You have to wrap the dough in cling film immediately after mixing the ingredients and leave it in the refrigerator overnight.