John Myers
Ingredients for 4 servings:
- 10 g fresh yeast, crumbled
- 1 pinch(s) of sugar
- 125 ml water, lukewarm
- 250 g wheat flour
- 1 tsp salt
- 2 tbsp olive oil
- 200 g sour cream
- Salt and pepper, black, from the mill
- Nutmeg, freshly grated
- 250 g Camembert(s), cut into thin slices
- 100 g grapes, blue, seedless, halved
- 100 g grapes, green, seedless, halved
- 1 large red onion, finely sliced
- Flour for rolling out
- ½ bunch of chives
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes
Dissolve the yeast and sugar in the water. Knead the flour, salt, olive oil, and dissolved yeast into a smooth dough. Cover and let it rise in a warm place for 60 minutes. Season the sour cream with salt, pepper, and nutmeg. Divide the dough into 4 portions and roll out very thinly into an oval shape on a floured surface. Place on 2 baking sheets lined with baking paper and let rise for another 10 minutes (you may need to roll it out again afterward). Spread the sour cream on the tarte flambées, top with Camembert, grapes, and onion rings, and season with pepper. Place the baking sheets one after the other in the preheated oven at 225 degrees Celsius. Bake the tarte flambées for about 12 minutes until crispy, then sprinkle with chives and serve.
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