John Myers
Ingredients for 4 servings:
- 15 g yeast, fresh
- 50 ml water, lukewarm
- 375 g flour
- 150 ml buttermilk
- 4 tbsp olive oil
- 1 tsp salt
- 200 g sour cream
- 375 g salmon fillet(s)
- 120 g chorizo, sliced
- 65 g goat’s cheese
- 4 sprigs of dill
- 4 stalks of basil
- 4 sprigs of parsley
- 4 stalks of thyme
- salt and pepper
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours
Dissolve the yeast in 50 ml of warm water and mix with the other ingredients to form a smooth dough. Cover the dough and let it rest for at least 1 hour. Preheat the oven to 260 °C (top/bottom heat). Halve the dough and roll each out into a rectangle the size of a baking sheet. Bake the base on a baking sheet lined with baking paper for about 4 minutes. Immediately spread the sour cream on both bases and top with the sliced salmon and chorizo slices. Crumble the goat’s cheese and spread it over the tarte flambée. Reduce the temperature to 200 °C and bake the tarte flambée for at least 8 minutes until the desired brown color is reached. In the meantime, finely chop the herbs and sprinkle them over the finished tarte flambée. Season with salt and pepper.
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