John Myers
Ingredients for 2 servings:
- 500 g wheat flour type 405
- 5 g yeast, fresh
- 300 ml water, lukewarm
- 3 tbsp olive oil
- 10 g salt
- 250 g chicken breast fillet(s)
- 1 cup sour cream
- 1 cup crème fraîche
- 1 bunch parsley, flat
- 1 onion(s), red
- arugula
- Balsamic cream
- salt and pepper
- 1 clove(s) garlic
- Parmesan, fresh
- cocktail tomatoes
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
Dissolve the yeast in lukewarm water and knead with olive oil, flour, and salt until a smooth dough forms. Wrap in cling film and refrigerate. Cut the chicken into strips and fry in a pan with a little olive oil until well browned. Combine the sour cream, crème fraîche, and the crushed garlic clove in a bowl. Season with pepper and salt. Add the chopped parsley and mix. Divide the dough in half, roll out thinly, and preheat the oven to 230 degrees Celsius. Line a baking sheet with baking paper and dust with flour. Place the thin dough on the baking sheet and spread with the sour cream mixture. Top with the chicken strips, the sliced onions, and the halved cherry tomatoes. Bake in the oven for about 20 minutes. Remove the tarte flambée from the oven and top with fresh arugula leaves. Sprinkle with a little Parmesan cheese and drizzle with balsamic vinegar. Prepare the second tarte flambée in the same way.
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