Tarte flambée with figs

Tarte flambée with figs

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


4 people


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:

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Tarte flambée dough

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


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


1 red onion, sliced
90g cured ham in slices
200g figs, sliced


2tbsp parsley
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How it's done

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.


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


Top with the onion, cured ham and figs.


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

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