John Myers
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Salmon and Rocket Tarte Flambée
The perfect salmon and rocket tarte flambée recipe with a picture and simple step-by-step instructions.
dough
- 200 g Flour
- 80 g Whole grain rye flour
- 1 Yeast cubes
- 1 tsp Sugar
- 0,5 tsp Sea-Salt
- 1 tbsp Olive oil
- 180 ml Lukewarm water
Sour cream
- 1 cups Sour cream
- 1 cups Creme fraiche Cheese
- 1 Lemon
- Pepper from the grinder
- Freshly grated nutmeg
- Sea-Salt
- Sugar
Covering
- 200 g Smoked salmon
- 100 g Arugula
- 60 g Cherry date tomatoes
- Parmesan
dough
- Mix the flour and wholemeal flour and salt. Mix yeast with water and sugar and dissolve. Add the yeast mixture to the flour and knead together with olive oil to form a smooth dough. Cover the dough with a cloth and leave it to rise in a warm place for half an hour. Then roll out as thinly as possible on baking paper, perforate with a fork and place on a baking sheet. Let it rest for another hour.
Sour cream
- Rub the lemon peel and squeeze out the juice. Mix the sour cream, cream, lemon zest and juice and season with salt, pepper, sugar and nutmeg. Distribute evenly on the dough.
Tarte
- Halve the tomatoes and spread them on the tarte flambée along with the rocket and salmon. Sprinkle with freshly grated Parmesan and pepper and bake in a preheated oven at 200 ° C for 10 minutes until crispy. Do not leave it in the oven for too long so that the salmon does not get too dry.
- Finally sprinkle with Parmesan again.
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