Wafer-thin Tarte Flambée with Smoked Ham

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 10 g shiitake mushroom (s), round
  • 80 g wheat flour type 405
  • 10 g bakin powder
  • 40 g white wine, drier
  • 1 pinch mace, ground
  • 1 pinch black pepper, fresh from the mill
  • 2 tablespoon sunflower oil
  • Flour for the work surface

For the paste:

  • 2 medium clove (s) garlic, fresh
  • 60 g crème fraîche or sour cream
  • 10 g yourt, Greek
  • 3 g chicken stock powder (Kraft bouillon)
  • 1 tablespoon olive oil, green
  • 2 tablespoon herbs Provence, fresh, dried or frozen
  • 1 tablespoon lime juice
  • 1 teaspoon sugar, white, fine

For covering:

  • 2 tablespoon olive oil, green (for roasting)
  • 60 g bacon, reen, lean
  • 40 g onion (s), red (small onion)
  • 2 medium tomato (s), red, fully ripe
  • 60 g mozzarella

To garnish:

  • leaves rocket
  • Chive rolls
Wafer-thin Tarte Flambée with Smoked Ham
Wafer-thin Tarte Flambée with Smoked Ham
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Instructions

  1. Knead a relatively firm and smooth dough from the ingredients for the dough. Divide the dough into two parts of equal weight. Flour the work surface well.
  2. Flatten a dumpling dumpling. Flour both sides of the dough and the rolling pin well. Roll out the flatbread in a circle. The flatbread should be as thin as possible and completely cover a 28 mm pan on the bottom. Oil the pan thinly and finish the flatbread on one side and fry the other side only briefly. Do the same with the 2nd piece of dough.
  3. For the paste, squeeze the garlic and use the remaining ingredients to make a creamy, spicy paste.
  4. Cut the ham into pieces the size of a thumbnail. Peel the onions and cut them into not too thin slices. Wash the tomatoes, cap both ends and cut across into 8 mm thick slices. Roughly grate the mozzarella or cut into pieces the size of a hazelnut. Wash the rocket, cut off the bitter stalks.
  5. Fry the bacon and onions with 1 tablespoon of oil until translucent. Brush the tarte flambée bases with the finished side up with the paste. Spread the roasted onions, bacon and tomato on the two tarte flambée. Scatter mozzarella on top. Immediately put one of the two tarte flambée in the pan and bake with the lid on until the cheese has melted. Do the same with the 2nd tarte flambée.
  6. Garnish with rocket and serve hot.

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