John Myers
Ingredients for 4 servings:
- 450 g flour
- 50 g semolina
- ½ cube of yeast
- 1 tsp sugar
- 2 tsp salt
- 30 g olive oil
- 250 ml water, lukewarm
- g salmon, frozen
- 200 g feta cheese
- 100 g spinach, frozen
- g pine nuts
- 200 g crème fraîche
- e.g. salt and pepper
- nutmeg
- lemon juice
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
super tasty, simple and very popular
Mix the yeast, sugar, salt, and lukewarm water well. Add the flour, semolina, and olive oil and knead into a smooth dough. Place the dough in an oiled bowl, cover, or seal it, and let it rise in a warm place for 2-3 hours. If you like, you can make the dough the day before and refrigerate overnight. Season the crème fraîche with salt, pepper, nutmeg, and lemon juice. Then divide the dough and roll it out thinly to fit a baking tray or pizza stone. Spread it with the crème fraîche. Cut the frozen salmon into thin slices with a knife and arrange them on the tarte flambée. Do the same with the feta cheese. Briefly warm the spinach and then use two fingers to scatter small mounds on the tarte flambée. Finally, sprinkle the pine nuts on top. Then place it in the preheated oven. Fan oven: 175°C, top/bottom heat: 200°C, pizza stone: 250°C. The time depends on the temperature. The tarte flambée should be golden brown.
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