John Myers
Leek and Ham Tarte Flambée
The perfect leek and ham tarte flambée recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 150 ml Water
- 0,5 tsp Salt
- 0,25 tsp Pepper
- 0,25 tsp Sugar
- 1 pole Leeks / leeks
- 0,25 tsp Caraway seed
- 1 Clove of garlic
- 200 g Cream sour cream
- 50 g Ham cubes
- Pepper
- Knead the flour with salt and lukewarm water with the dough hook of the hand mixer to form a smooth dough. Knead well with your hands on a floured work surface for at least 10 minutes. Shape the dough into a ball and let it rest in a warm place for about 60 minutes.
- Wash and clean the leeks and cut into rings. Boil plenty of water with caraway seeds and salt in a saucepan. Add the leeks, let simmer for 1 minute. Drain the leeks, rinse, drain well.
- Peel the garlic, chop it finely and mix it with the ham. Preheat the oven to 250 degrees. Knead the dough again, divide into 2 portions and roll out very thinly into long flat cakes on a floured work surface.
- Place 1 tarte flambée base on a baking tray lined with baking paper, brush with sour cream or crème fraiche, sprinkle with leek, ham and garlic, and pepper.
- Bake the tarte flambée in the oven for 10-12 minutes, serve hot.
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