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
Bake
How it's done
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.
| Tip: | Instead of gorgonzola, use mascarpone or cream cheese. |
|---|
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