John Myers
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Spicy Baking: Pomme Et Oignon Tarte Flambée
The perfect spicy baking: pomme et oignon tarte flambée recipe with a picture and simple step-by-step instructions.
The dough
- 200 g Wheat flour type 550
- 3 teaspoon Extra virgin olive oil
- 1 teaspoon Apple Cider Vinegar
- 1 pinch Salt
- 100 ml Water, approx
The topping
- 3 tablespoon Yogurt
- 0,5 teaspoon Salt
- 0,5 teaspoon Black pepper from the mill
- 2 piece Onions
- 1 teaspoon Clarified butter
- 1 tablespoon Powdered sugar
- 1 piece Spring onions fresh
- 1 piece Apple sour and large
- 150 g Gorgonzola
The dough
- The dough for this tarte flambée is made without yeast. Therefore it is a simple strudel dough that can be pulled out very thinly and is wonderfully crispy.
- Mix the flour with oil, vinegar and salt and add water in sips. Knead a smooth, slightly shiny dough with your hands. This can take up to 10 minutes. Then – and this is very important – let the dough rest for about 30 minutes under a hot porcelain bowl.
- In the meantime, stir together the yogurt, pepper and salt. Peel the onions, cut into half rings and sauté in a pan with a little clarified butter until translucent. Sprinkle with powdered sugar and let it caramelize.
- Cut the spring onion into rings, use the apple core to cut the core of the apple and cut it into very fine slices.
The finish
- Pull out the dough with your hands from the center. This amount is enough for one baking sheet. Pour the dough onto a flour pan and pull out evenly.
- Now first spread the yoghurt mixture on it, spread the spring onion rings and then the caramelized onions on the yoghurt, place the apple slices on top and spread the Gorgonzola in flakes on the baking tray.
- Bake in a preheated oven at 220 degrees air circulation for about 10 – 12 minutes. Cut the tarte flambée into pieces with the pizza roller and enjoy with a glass of cider or Federweiss
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