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Sicilian Goat Cheese – Figs – Salami – Tarte Flambée

5 from 9 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 258 kcal

Ingredients
 

  • 450 g Spelt flour
  • 1 Egg yolk
  • 1 tablespoon Olive oil
  • 2 packet Dry yeast
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 175 ml Water
  • 175 ml Milk
  • 80 g Pine nuts
  • 4 tablespoon Honey
  • 200 g Sour cream
  • 100 g Salami slices, small
  • 2 roll Goat cream cheese
  • 10 Figs fresh
  • Thyme
  • Arugula

Instructions
 

Yeast dough:

  • Prepare a yeast dough from the flour, egg yolk, yeast, sugar, salt, olive oil, water and milk (warmed up) and then place it on a baking sheet lined with baking paper.

For covering:

  • Roast the pine nuts fat-free in a pan and set aside. Mix the sour cream with the honey and then season with salt and pepper. Brush the dough with the sour cream and honey mixture. Cut the goat cheese into slices and spread on the sour cream. Quarter the figs and add them to the dough. Halve the salami slices and distribute between the figs. Now sprinkle with a little thyme and bake in the oven at around 200 degrees for about 25 minutes, depending on the oven.
  • In the meantime, wash the rocket and spin dry. When the baking time is over, cut the cake into pieces, sprinkle with the pine nuts and top with rocket. Good Appetite...
  • If you like it a little more "flavorful", you can make a dressing, which is drizzled over the tarte flambée before serving. For this, 50ml apple juice, 1 teaspoon sweet mustard, 1 teaspoon apple cider vinegar and a little honey are mixed together and then seasoned with salt and pepper.
  • If the production of the yeast dough is too much trouble, you can also make a classic tarte flambée dough. Here 220g flour, 1 egg yolk, 1 teaspoon salt and 100 ml water are processed into a dough. This dough is shaped into a ball, brushed with a little olive oil and then left in the refrigerator for about 30 minutes. The further processing is as described above. However, the baking time is shortened to around 15 to 20 minutes (depending on the stove), as the dough is much thinner.

Nutrition

Serving: 100gCalories: 258kcalCarbohydrates: 34.6gProtein: 5.5gFat: 10.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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