John Myers
Ingredients for 1 servings:
- 200 g flour
- 110 ml water
- 1 tbsp oil
- 1 tsp, heaped dry yeast
- some salt and pepper
- some mushrooms
- e.g. vegetables (leftovers that need to be used)
- 1 cup sour cream or crème fraîche
- n. B. cheese, grated
Instructions
Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
vegetarian, good use for vegetable leftovers
First, mix the flour, water, salt, oil, and dried yeast until a dough forms, then knead it. If the dough is too sticky, add a little more flour until it no longer sticks. If it’s too dry, add a teaspoon of water. The dough should then rest for a while; if you don’t have enough time, it’s no big deal; it will still taste good. Once the dough has rested, roll it out thinly. Season the sour cream or crème fraîche with salt and pepper. Spread the sauce on the dough; don’t use too little, otherwise it will be too dry. Then top the tarte flambée with whatever you want to use. (Tip: I topped mine with mushrooms, onions, peppers, tomatoes, and a little pesto.) Sprinkle with cheese and bake in the oven for 15-20 minutes at 200°C (top/bottom heat).
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