Tarte flambée with figs

Tarte flambée with figs

Total: 45 min. | Active: 30 min.
Nutritional value / person: 611 kcal
, Fat: 38 g
, Carbohydrate: 45 g
, Protein: 21 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tarte flambée dough

200 g white flour
¼ cube yeast, crumbled
½ tsp salt
80 g butter, cold, cut into pieces
1 ½ dl water

Sauce

50 g crème fraîche
150 g blue cheese (e.g. Gorgonzola)
a little pepper

Topping

1 red onion, cut into strips
90 g cured ham in slices, sliced
200 g figs, in dics

Bake

2 tbsp parsley, roughly torn
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How it's done

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Tarte flambée dough

Mix the flour, yeast and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rest for approx. 10 mins. Divide the dough in half. On a lightly floured surface, roll out each half in the shape of a rectangle, transfer to two baking trays lined with baking paper. Prick the bases firmly with a fork.

Sauce

Mix the crème fraîche and Gorgonzola, season. Spread on top of the dough.

Topping

Top with the onion, cured ham and figs.

Bake

Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Sprinkle with parsley.

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