Fiery-exotic tarte flambée 'Seminyak'

Ingredients for 2 servings:

• 60 g wheat flour type 405
• 10 g soup powder (cream corn soup), instead of salt
• 3 g baking powder
• 1 pinch of mace powder
• 1 pinch of black pepper, finely ground
• 1 bowl of star anise, finely ground
• 30 g orange juice or semi-dry white wine
• 70 g coconut milk, creamy
• 30 g coconut milk powder
• 10 tbsp, heaped crème fraîche
• 6 macadamia nuts
• 15 g paste (lemongrass), see database
• 3 small chili peppers, green, fresh or frozen
• 4 medium-sized garlic cloves, fresh
• 1 pinch of citric acid, crystalline
• 2 tsp. instant chicken broth
• 1 tsp white sugar
• 1 tsp soy sauce, light
• Salt and pepper, black
• Honey
• 4 tbsp olive oil for roasting
• 100 g ham, cut into strips, raw or cooked
• 100 g onion(s), small, red
• 2 Pepper, long, red
• 2 m.-large tomato(s), fully ripe
• 100 g mozzarella or nutty Emmental cheese
• 40 g rocket leaves, only the upper parts of the leaves, alternatively celery leaves
• 6 pineapple slices, fresh or from the can
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Recipe from Seminyak/Bali/Indonesia, no yeast dough, no oven necessary.

Place all the solid ingredients for the dough in a mixing bowl. Mix everything thoroughly using a food processor. Add the orange juice or white wine in portions. Mix the dough ingredients until smooth. Knead for at least 10 minutes to activate the gluten in the flour. Then let the dough rest for a while. Meanwhile, make the paste. Halve the macadamia nuts. Check for mold. Halve the good ones again and add them to the blender, and throw the others in the organic waste. Wash the chilies and slice them crosswise into very fine rings. Discard the stems. Trim both ends of the garlic and press them with a garlic press. Place all the ingredients for the paste in the blender. Blend coarsely for 30 seconds at the lowest speed. Then blend finely for 60 seconds at the highest speed. Refrigerate the paste until ready to use. For the topping, brown the ham strips on both sides in the olive oil. Remove, let cool, and cut into bite-sized pieces. Trim both ends of the small red onions, peel them, and slice them not too thinly. Roast the onions in the same fat/oil until translucent. Wash the bell peppers, remove the stems, halve them lengthwise, and rinse out the seeds. Then cut the peppers crosswise into approximately 1 cm long pieces. Remove any remaining stems from the tomatoes, peel them, quarter them, remove the core and seeds, halve the quarters lengthwise, and cut them crosswise into short pieces. Finely dice the mozzarella. To garnish, wash the arugula and remove the bitter stems from the leaves. Cut the peeled pineapple crosswise into approximately 1 cm thick slices. Add three to four slices to each portion of “Seminyak.” Divide the dough into two equal portions. Flatten on a floured surface and roll out with a rolling pin into a 28 cm circle. I prefer to use a rolling pin and forgo the circular shape. Heat a 28cm Teflon pan, add 2 tablespoons of oil, and swirl. Slide the flatbread into the pan and fry on one side until the dough develops brown spots on the underside. Remove and do the same with the second flatbread. When the first flatbread is ready, add 1 tablespoon of oil and 2 tablespoons of water to the pan, put the lid on the pan, and continue heating over low heat until the water has evaporated – by now the lid will also be about 100 degrees. Cover the flatbreads, browned side up, with a thin layer of the paste, then top with the topping ingredients. Slide the tarte flambée into the pan, replace the lid immediately, and do not increase the heat to high. The tarte flambée is ready when the cheese has melted. Do the same with the second flatbread. Garnish both flatbreads and serve while still warm.