John Myers
Ingredients for 1 servings:
- 500 g flour
- 2 eggs
- 1 bag(s) of dry yeast
- 0.1 liter of water, warm
- 4 cups sour cream
- 10 stalk(s) rhubarb
- 6 goat’s cheese rolls
- 3 tbsp sugar
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
for the party in the garden…
Make a dough from flour, eggs, yeast, and a little water (if needed). Let it rest for one hour in a damp cloth. Prepare the rhubarb stalks by generously removing the skin and halving or quartering them if necessary. Boil them in boiling water with sugar for about 3-5 minutes. Remove from the water and rinse with cold water, if necessary with ice water. Roll out the dough relatively thinly (significantly thinner than pizza, more like a tarte flambée) and place it on the baking trays. Pre-bake in the oven (150°C) for 5-10 minutes and then remove from the oven. Spread the sour cream over the dough and place the rhubarb stalks next to each other on the sour cream. Halve the cheese lengthwise and place it cut-side down on the rhubarb. Return the trays to the oven and bake for about 10 minutes at about 150°C. I recommend a light Chasselas or a White Burgundy; in my opinion, a Pinot Noir from Alsace would definitely work.
Facebook Comments