John Myers
Ingredients for 3 servings:
- 125 g flour
- 1 packet of dry yeast
- 1 tsp salt
- 1 pinch of chili flakes
- 1 tbsp olive oil
- 80 ml water, lukewarm
- 100 g cooked ham, finely diced
- 50 g Serrano ham, finely diced
- 200 g broccoli florets
- 3 carrots
- 1 pack of grated Gouda
- 1 cup crème fraîche
- ½ cup cream
- 1 egg(s)
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
For the dough, put the flour in a bowl. Make a well in the center, then add the yeast, salt, chili flakes, olive oil, and water. Knead the ingredients thoroughly and let the dough rise in a warm place for about half an hour. For the topping, chop the ham into small rings. Slice the carrots into small rings and cut the broccoli into florets, or let it thaw briefly. For the sauce, mix together the crème fraîche, cream, spices, egg, and 1/4 of the Gouda cheese. Place the dough in a greased, round 26 cm cake tin and press down firmly. Don’t forget to leave a 2 cm border. Add the broccoli florets, carrots, and diced ham. Finally, spread the sauce and cheese on top. Season briefly again, if desired. Other vegetables are also welcome. Bake the vegetable tart in the oven at 180 degrees Celsius (convection oven) until the cheese is nicely browned and the yeast dough has risen slightly. This takes about half an hour.
Facebook Comments