Ingredients for approx. 4 portions:
10 g fresh yeast
1/2 tsp sugar
300 g flour
1/2 tsp salt
3 tbsp oil
1/2 tsp dill
1/2 tsp chives
250 g sour cream
salt, pepper
1 red onion
1 tsp pink berries (shinus fruits)
Preparation:
1. Dissolve yeast with sugar in 175 ml lukewarm water. Mix flour and salt in a
mixing bowl, add the yeast water and oil, knead to a smooth dough and knead the dough, cover and leave in a warm place for approx. 35 minutes.
2. Wash the herbs, shake dry, chop finely, mix with sour cream and season with salt and pepper. Peel the onion and cut into fine rings. Coarsely grind the pink berries.
3. Knead the yeast dough again on a floured work surface and divide in half. Roll out the dough halves very thinly (approx. 2 mm) into patties and place them on baking parchment. Spread the sour cream on top with onion rings and pink berries.
4. Bake the tarte flambée one after the other on the lowest shelf in a 220°C oven for approx. 10 minutes.
Tip: Ready-made tarte flambée dough from the chiller cabinet is even quicker.
A fine fruity Riesling tastes very good with it.
Preparation time approx. 75 minutes
Nutritional values per portion approx.:
Calories: 483
joules: 2022
Protein: 10 g
Fat: 23.3 g
(FoodCentraleby ddp images)
