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Tarte flambée, but very hearty

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Ingredients for 2 servings:

  • 250 g flour
  • 1 portion of dry yeast, according to the amount of flour
  • ½ tsp sugar
  • ½ tsp salt
  • ⅛ liter water, warm
  • 500 g minced meat, mixed
  • 250 g onion(s), finely chopped
  • 250 g mushrooms
  • 3 eggs
  • 200 ml cream
  • Parsley and garlic as needed

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Knead the dough with the ingredients until smooth. Let it rise for 30 minutes (warm). Grease a small baking sheet and roll out the dough. For the topping, fry everything except the eggs and cream in a pan until well browned. Spread the mixture over the dough. Combine the eggs and cream and spread on top. Bake the tarte flambée at 180-200 degrees Celsius (convection oven) for about 30-40 minutes. The cake should be light brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Tarte flambée, but very hearty