Jockel's tarte flambée

Ingredients for 1 servings:

• 800 g flour
• 500 ml water
• 1 cube of yeast, fresh
• 2 tsp salt
• ½ tsp sugar
• 230 g low-fat curd cheese
• 200 g sour cream
• 1 egg yolk
• some salt
• some pepper
• some sweet paprika powder
• some chili
• some cayenne pepper
• 1 large onion(s), finely chopped
• 150 g lean diced ham
• 200 g sheep’s cheese, crushed
• 1 ½ bell pepper(s), red, finely chopped

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

enough for 2 tarte flambées – half vegetarian

First of all, I should say about this recipe that – since I came up with it myself together with my mother – it’s enough for two large trays of tarte flambée, one with the classic topping and the other with the vegetarian version. The cream is divided. You only need 1/3 of the dough for the classic topping and 1/3 for the vegetarian topping. I used the last third to make crispy sticks, which were also very tasty. Now for the dough: When using fresh yeast, I always work with a pre-dough. For this, you need all the liquid, together with sugar, yeast, and about 100g – 200g of flour. You then let this rise in a warm place (e.g., on a radiator) for about 10 minutes. You then knead the pre-dough with the remaining dough ingredients until you have a smooth dough (about 5 minutes). Don’t be surprised, the dough is very sticky and soft – this will make the dough nice and crispy later when you roll it out on lots of flour. This also makes it possible to roll it out nice and flat. Let the dough rise until it has doubled in size. Next, preheat the oven to 250°C (top/bottom heat) and place a baking sheet inside. In the meantime, mix the cream, season with the spices mentioned above, and prepare the ingredients for the topping. Once the dough has finished rising, divide it. Then, roll each piece out a few millimeters thick on a generous amount of flour and place each piece on a piece of baking paper. Now, spread the cream on both doughs and top with the ingredients (i.e., one with feta cheese and bell peppers, and the other with onions and ham). It’s best to prepare both doughs first and then place them in the oven one after the other—then the second tarte flambée will still be warm when you eat it. The trick when making tarte flambée is to preheat the baking sheet to mimic the properties of a stone oven. The prepared tarte flambées are then placed on a hot baking sheet and baked for about 13 minutes each. Six of us were completely satisfied. We ate them with lamb’s lettuce and walnuts.