John Myers
Ingredients for 1 servings:
- 125 g flour
- 1 tbsp oil
- 50 ml water
- some salt
- 2 tbsp crème fraîche with herbs, heaped
- 2 tbsp cream
- 1 stalk(s) leek (thin, or 0.5 thick stalks)
- 1 slice(s) of cooked ham
- 70 g cheese (Emmental), grated
- Salt
- pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
as I like it, also vegetarian very tasty
Knead all the ingredients for the dough together and, when it’s no longer sticky, roll it out very thinly (about the size of a pizza). Mix the crème fraîche and cream together and season with salt and pepper. Spread it on the dough, leaving a border about 1 cm wide. Cut the leek into thin rings and the ham into narrow strips and also arrange them on the dough. Finally, sprinkle the cheese on top. Bake in a preheated oven at 250°C (top/bottom heat) until the edges are crispy and the cheese is golden brown. This takes about 10 minutes, depending on the oven. Variations: If you use regular crème fraîche, you can add a few chopped herbs. If you like, you can also add a small clove of garlic to the crème fraîche mixture. Raw ham also goes very well with this tarte flambée. For a vegetarian version, simply omit the ham. Spicy cheese and garlic also go very well here.
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