Maris Tarte Flambée

Ingredients for 2 servings:

• 250 ml water, lukewarm
• ½ cube of yeast
• ½ tsp brown sugar
• 325 g flour, 550
• 75 g semolina, durum wheat
• 1 tsp sea salt, fine
• 40 g butter, liquid
• some olive oil, for brushing
• 1 cup sour cream, 200 g
• 1 cup of crème fraîche, 200 g
• some sea salt, fine
• some black pepper, ground
• some nutmeg, grated
• 20 slice(s) Black Forest ham, wafer-thin slices
• 2 large onions, cut into thin rings
• 150 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

for two quiche dishes with a diameter of 32 cm

Dissolve the yeast and sugar in the water and let stand for about 10 minutes. Sift the flour into a bowl, add the durum wheat semolina and salt, and mix well. Make a well in the center. After 10 minutes, add the melted butter and then the water, yeast, and sugar mixture to the well, gradually adding the flour from the edges. Once all the flour is incorporated, knead the dough on a floured surface for about 10 minutes. Form the dough into a ball and place it in the bowl. Brush with a little olive oil and cover the bowl. Let it rise for about 30 minutes. Knead the dough briefly again on the floured surface, divide it into two pieces, shape each into a ball, and let it rise for another 20 minutes in a covered bowl or two lightly floured freezer bags. In the meantime, combine the sour cream and crème fraîche and season with salt, pepper, and grated nutmeg. Preheat the oven to 250 degrees Celsius (top and bottom heat). Roll out each ball to the size of the dish and place it in the dish. Spread with the desired amount of cream and top with Black Forest ham and onions. Sprinkle with Parmesan cheese. Bake on the middle rack for 7 minutes. Then move up one rack and bake for another 5 to 6 minutes. Be careful during the last few minutes so nothing burns. TIPS: – If there is any cream left over, you can eat it as it is. – If you only need one ball of dough, the other can easily be frozen. – I usually prepare the dough the evening before or early in the morning. After the final rise, I place the balls in floured freezer bags in the refrigerator and take them out about an hour before I need them so they come to room temperature.