John Myers
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Tarte Flambée with Colorful Tomatoes
The perfect tarte flambée with colorful tomatoes recipe with a picture and simple step-by-step instructions.
dough
- 200 g Wheat flour
- 1 pinch Salt
- 1 pinch Sugar
- 100 ml Lukewarm water
- 0,25 tsp Dry yeast
Covering
- 1 cups Sour cream
- 2 tbsp Freshly grated mountain cheese
- 2 Garlic cloves, finely grated
- 150 g Colorful, small tomatoes
- 2 Branches Rosemary, the needles finely chopped
- Black pepper from the mill
- Salt
- Olive oil
dough
- Mix the flour with the salt and make a well in the middle, put the yeast and a pinch of sugar in it, add some of the water and stir everything with the flour from the edge a little, cover and let rest for about 15 minutes , then add the rest of the water and knead everything into an elastic dough, cover and let rest for approx. 2 hours.
Covering
- Mix the sour cream with the Berk cheese and the grated garlic as well as a little salt and pepper.
Assembly and finish
- Preheat the oven to 220 degrees and line a baking sheet with parchment paper. Knead the risen dough briefly again and bring it to the size of the baking sheet with your hands (not with the rolling pin) and place on the baking sheet.
- Now brush the dough with the sour cream. Cut the tomatoes into slices and spread them on top and then spread the rosemary on the tomatoes, lightly salt and pepper again and drizzle with a little olive oil and then bake in the oven for about 20 minutes.
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