John Myers
Zucchini Tarte Flambée
The perfect zucchini tarte flambée recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 0,5 tsp Salt
- 15 g Yeast fresh
- 200 g Creme fraiche Cheese
- Salt and pepper
- 0,5 Tl Grated lemon peel
- 2 medium sized Zucchini fresh
- Rapeseed oil
- 80 g Wasabinut
- 100 g Comté hard raw milk cheese
- For the dough: Mix the flour and salt in a bowl. Dissolve the yeast in about 125 ml of lukewarm water and add to the flour. Knead with the dough hook of the hand mixer to form a smooth dough. Cover and rest in a warm place for at least 30 minutes to let.
- Mix the creme fraiche with salt, pepper and lemon zest. Preheat the oven to 250 degrees (convection not recommended). Place the dough on a baking sheet lined with baking paper and roll out into an elongated flatbread. Cover with creme fraiche.
- Wash the zucchini, dry and cut lengthways into thin slices with a peeler. And distribute on top of the creme fraiche. Bake in the hot oven on the bottom rack for about 45 minutes. I put some rapeseed oil on the zucchini because it gives me was a little too dry.
- Put Wasabi peanut kernels (Asia Nuts: dough-coated peanuts) on a tea towel and roughly chop, sprinkle over the finished tarte flambée and serve immediately. That was variant one without cheese.
- For variant two, grate the cheese and sprinkle it over the tarte flambée and bake for another 2-3 minutes, and serve immediately.
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