Gluten-free tarte flambée dough

Ingredients for 4 servings:

• 440 g buckwheat flour or cake & biscuit flour (from Maisterei)
• 5 tbsp olive oil
• 2 egg yolks
• 1 tsp salt
• 200 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

can of course also be made with wheat flour

Mix all ingredients by hand to form a dough, wrap in cling film, and refrigerate for at least 30 minutes. The dough is very easy to work with. It’s firm on one side, so you can shape it into a ball, but soft on the other and roll it out easily. Roll out small, round tarte flambées from the dough. Tip: I can prepare these well in advance. I roll them out between sheets of baking paper to the size I want. I then cut the baking paper along the length of the flatbread. This way, everyone at the table can prepare their own tarte flambée with the appropriate ingredients before baking. Cook the tarte flambées on a hot stone in the grill at around 300°C. Place the tarte flambées on the stone for around 5 minutes and only then remove them from the baking paper. If you don’t use up the dough, it can be stored in the refrigerator for 1-2 days. Tip: I first top the tarte flambée with sour cream or a vegan alternative. Suitable toppings include steamed leeks, sautéed onions, sliced ​​tomatoes, diced/sliced ​​vegetables (already pre-cooked), or, if you like, bacon, salmon, tuna, and, of course, cheese. I don’t like the vegan alternatives, but instead use a mix of Gruyère and Appenzeller.