John Myers
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Potato Tarte Flambée from Grill or Oven
The perfect potato tarte flambée from grill or oven recipe with a picture and simple step-by-step instructions.
Tarte flambée dough / makes 2 trays:
- 300 g Spelled flour
- 200 g Wholemeal rye flour
- 250 ml Water
- 2 tsp Salt
Covering:
- 2 cups Sour cream 10% fat
- 600 g Cooked potatoes
- 100 g Spring onions fresh
- 100 g Smoked bacon diced
- Pepper from the grinder
- Sea salt from the mill
- 1 tbsp Caraway seeds from the mortar
Dough:
- Using the above ingredients, knead a tarte flambée dough and let it rest!
Covering:
- In the meantime, peel the boiled potatoes, clean the spring onions and cut into rings.
Dough:
- Roll out the dough thinly in 2 portions on baking paper. Possibly use some flour!
- Brush each base with a mug of sour cream, sprinkle with salt and pepper, distribute the potato slices, sprinkle with spring onions and bacon. Finally, add the caraway seeds!
Baking methods: 🙂
- We baked the tarte flambée in the kettle grill on a pizza stone: Prepare the grill and heat it up to operating temperature! Place the tarte flambée on the pizza stone and bake for 4-10 minutes, depending on the tan! Oven: Preheat the oven to 250 degrees and bake the tarte flambée with or without a pizza stone for about 4 minutes! Put the pizza stone in the oven before heating!
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