John Myers
Fennel and Salami Tarte Flambée
The perfect fennel and salami tarte flambée recipe with a picture and simple step-by-step instructions.
- 400 g Flour
- 0,5 cube Yeast fresh
- 200 ml Lukewarm water
- 1 tsp Salt
- 1 pinch Sugar
- 1 size Fennel bulbs with green
- 1 tbsp Rapeseed oil
- 250 g Creme fraiche Cheese
- Salt and pepper
- 2 tbsp Lemon juice
- 240 g Goat cheese roll
- 200 g Salami
- 2 tbsp Black pitted olives
- 2 tbsp Chopped parsley
- Mix the flour with about 200 ml lukewarm water, crumbled yeast, 1 teaspoon salt and a pinch of sugar to form a smooth dough. Let rest in a warm place for about 45 minutes.
- In the meantime, wash the fennel, clean it, cut into coarse strips and coarsely pluck the fennel greens. Heat the oil in a pan, sauté the fennel in it over a medium heat for about 5 minutes Finely puree the pepper with the blender.
- Preheat the oven to 220 degrees. Halve the dough, lay out a sheet of baking paper and sprinkle with a little flour and roll it out into flat cakes. Brush the dough with fennel puree, top with fennel strips, salami slices, olives and goat cheese. Bake in the oven on the lowest rail for approx. Bake for 15-20 minutes.
- Garnish the tarte flambée with fennel greens and parsley and serve immediately.
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