Apricot tarte flambée

Apricot tarte flambée

Total: 55 min. | Active: 25 min.
vegetarian
Nutritional value / person: 544 kcal
, Fat: 24 g
, Carbohydrate: 65 g
, Protein: 15 g

Ingredients

4 people

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

300 g white flour
1 tsp salt
¼ cube yeast (approx. 10 g), crumbled
1 ½ dl water
½ dl olive oil
1 tbsp honey

Tarte flambée

100 g sour single cream
100 g blue cheese (e.g. Gorgonzola), cut into pieces
200 g apricots, thinly sliced
¼ bunch thyme, leaves torn off

Bake

50 g rocket
½ tbsp liquid honey
¼ tsp sea salt
a little pepper
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How it's done

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Dough

Mix the flour, salt and yeast in a bowl. Add the water, oil and honey, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rest for approx. 10 mins.

Shape

Quarter the dough. On a lightly floured surface, roll out into ovals approx. 2 mm thick, place on two baking trays lined with baking paper.

Tarte flambée

Spread the sour single cream over the dough. Top with the gorgonzola, apricots and thyme.

Bake

Approx. 20 mins. in an oven preheated to 220 °C (convection). Remove from the oven, top with the rocket, drizzle with the honey, season.

Good to know
Tip: Instead of gorgonzola, use mascarpone or cream cheese.

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