John Myers
Ingredients for 1 servings:
- 100 g flour
- 30 ml water, warm
- 200 g leaf spinach (frozen)
- 75 g smoked salmon
- 2 spring onions
- 100 g low-fat curd cheese
- salt and pepper
- possibly pesto or herbs
- ¼ pack of dry yeast
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes
Tarte flambée with quark, salmon and spinach
Knead the dried yeast, salt, flour, and water into a smooth dough for about 10 minutes. Then let it rise for about 30 minutes. In the meantime, thaw the spinach and slice the spring onions into rings. Mix the low-fat quark with a little salt and pepper. If desired, you can also stir in pesto or herbs. Then roll out the dough very thinly and spread with the low-fat quark. Spread the leaf spinach on top and arrange the salmon in small pieces on top. Season lightly with pepper. Then scatter the spring onions on top. Place the tarte flambée in the oven at 200°C for about 20 minutes. Check frequently; the tarte flambée should be lightly browned on the bottom. It will keep you full for a long time, and the fish has healthy fatty acids.
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