Palatinate tarte flambée – tomato and mozzarella

Ingredients for 2 servings:

• 300 g flour
• 1 tsp salt
• 175 ml water
• 2 tbsp butter
• 21 g yeast, or 1 packet of dry yeast
• 150 g onion(s)
• 200 g sour cream
• 100 g cream cheese (40% fat)
• 2 m.-sized eggs
• 1 tbsp butter
• 10 tomatoes, (mini vine tomatoes) approx. 350g
• 2 balls of mozzarella, buffalo, 125g each
• 50 g arugula
• salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

hearty, fresh and crispy – a late summer treat

In a bowl, mix the flour with the salt (and dried yeast if desired). Melt the butter in a saucepan with the water and let it cool to hand temperature for about 15 minutes. Dissolve the yeast (if not using dried yeast) in the water and pour it into the flour. Then mix everything into a smooth dough and knead well. Cover the dough and let it rise for about 1 hour. Meanwhile, for the topping, lightly fry the onions in the butter. Mix the sour cream with the quark and eggs, stir in the onions, and season with salt, pepper, and nutmeg. Wash and halve the tomatoes. Preheat the oven to 225°C (200°C fan oven) and grease a baking sheet. Roll out the risen dough on a lightly floured surface until very thin and the size of a baking sheet. Place it on the baking sheet and form a small rim. Pour the cream mixture over the dough and spread evenly, placing the tomato halves on top at regular intervals. Bake in the oven for about 25 minutes until crispy. While the tarte flambée is in the oven, wash the arugula and shake it dry, trimming any dry ends. Drain the mozzarella slightly and slice it. Remove the finished tarte flambée from the oven and top with arugula, then mozzarella. Serve hot with Federweißer or cider.