Ingredients
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
Dough
Tarte flambée
How it's done
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Dough
Mix the flour, salt and rosemary in a bowl. Add the water, oil and honey, mix quickly using a dough scraper to form a soft dough, knead briefly, cover and chill for approx. 1 hr.
Tarte flambée
Divide the dough in half. On a lightly floured surface, roll out each half into a rectangle, transfer to two baking trays lined with baking paper. Prick the base firmly with a fork. Season the crème fraîche and spread on top of the dough. Mix the potatoes with the oil and rosemary, spread on top of the crème fraîche.
Bake
Approx. 15 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven. Bake the second tarte flambée in the same way.
| Note: | Waxy potatoes can also be used instead of new potatoes. |
|---|
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