John Myers
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Tarte Flambée À La 1887
The perfect tarte flambée à la 1887 recipe with a picture and simple step-by-step instructions.
For the dough
- 500 gr Flour
- 1 Pk Dry yeast
- 350 ml Ice cold water
- 1 tsp Salt
- 1 Pr Sugar
- 1 tsp Dried oregano
For covering
- 2 a cup Cream / sour cream 20% fat
- 1 Becker Sour cream 10% fat
- 2 Eggs
- 1 Onion red
- Salt pepper
- 250 gr Kat ham finely diced
- For the dough, sieve the flour into a bowl, add the dried yeast, salt, sugar and the oregano and mix together. Then add the water. Knead the dough well and let it rise for about half an hour in a warm place. Knead the dough again on a floured surface and portion.
- While the dough rests, mix the sour cream and sour cream, add the eggs and season with salt and pepper. Cut the onion into fine strips and fold into the sour cream and cream mixture. Then add the ham cubes.
- Roll out the dough very thinly and place on an oiled baking sheet (or on baking paper). If you have a steaker, you should roll it over the thinly laid out dough. As a result, the dough does not rise as much and becomes nice and crispy.
- Now distribute the mixture evenly on the dough and bake at 220 ° degrees top / bottom heat for about 25 – 30 minutes. The bottom should lift off the sheet easily and shouldn’t give in any more.
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