Contents
show
Ingredients
dough
- 10 g Yeast
- 0,5 teaspoon Sugar
- 300 g Flour
- Salt
- 3 tablespoon Oil
- 175 ml Water
Covering
- 200 g Creme fraiche Cheese
- Salt
- Pepper
- 250 g Sauerkraut - butcher's cabbage--
- 2 Apples
- 200 g Blood sausage
Instructions
dough
- Crumble the yeast a little and mix with the sugar until a liquid consistency is obtained.
- Now put the flour with the salt, oil and water in a bowl; add the yeast and knead everything into a homogeneous dough --- cover and let rise for 30 minutes.
Covering
- Drain the sauerkraut - slaughtered cabbage - well and squeeze it out
- Season the creme fraiche with salt and pepper, cut the black pudding into slices.
- Wash the apples with an apple cutter, remove the core and cut into slices.
completion
- Use a baking sheet to set the oven to 230c. preheat.
- Knead the dough briefly again and roll it out on baking paper, brush with creme fraiche, spread sauerkraut and apples on top and put the black pudding on the apple slices.
- Take the baking sheet out of the oven and pull the tarte flambée with the baking paper onto the hot baking sheet and bake for about 15-20 minutes.
- With a cold beer and the world is all right --- Bon appetit; 🙂
Nutrition
Serving: 100gCalories: 293kcalCarbohydrates: 24gProtein: 8.6gFat: 18.2g