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
To bake
How it's done
Dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, mix quickly to form a soft dough, knead briefly, cover and leave to rest for approx. 10 mins.
Tarte flambée
Halve the dough. On a lightly floured surface, roll out each half into an oval approx. 4 mm thick, place on two baking trays lined with baking paper. Spread the cream cheese and Gruyère on top, leaving a border of approx. 1 cm all the way around. Scatter the turnip, apple and onion on top of the tarte flambée, season.
To bake
Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, spread half of the cured ham on top of the tarte flambée, plate up. Bake the second tarte flambée in the same way. Sprinkle with fleur de sel.
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