Alsatian tarte flambée – always a success

Ingredients for 4 servings:

• 650 g wheat flour type 405
• 300 ml water
• 8 tbsp rapeseed oil
• 3 tsp salt
• 3 egg yolks
• 400 g sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 36 minutes

Vegetarian

Mix the first 5 ingredients together and knead well until a smooth dough forms. Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour. Preheat the oven to its highest temperature, at least 250 degrees Celsius (top/bottom heat). I heat our gas grill to 350 degrees Celsius (650 degrees Fahrenheit). If you have a firebrick, put it in the oven or grill while it’s heating up so it can heat up nicely. Otherwise, use a baking sheet. After the dough has rested, cut it into 4 pieces, dust generously with flour, and roll out very thinly. Now for an important tip. I roll the dough out on baking paper using a kitchen roll (just coat the roll with flour beforehand). This way you don’t have to laboriously remove the topped dough from the worktop. Now spread a thin layer of sour cream over the dough and top it as desired. We like to top it with onions, pears, Gorgonzola and lamb’s lettuce, pumpkin, goat cheese, tomatoes, mozzarella, pesto, arugula, dates, goat cheese, or pine nuts. But only a few toppings are needed; it’s not pizza. Now you can easily place the dough on the hot stone and then remove it from the oven/grill. After 6 minutes, the tarte flambée is ready.