John Myers
Tarte Flambée with Quince and Chestnuts
The perfect tarte flambée with quince and chestnuts recipe with a picture and simple step-by-step instructions.
- 250 g Wheat flour type 550
- 150 Milliliters Lukewarm water
- 0,5 teaspoon Salt
- 2 Knife tips Sugar brown raw sugar
- 6 tablespoon Sour cream
- 120 g Brie double cream level
- 1 Quince fresh
- 100 g Pre-Cooked chestnuts
- 2 Discs Bacon
- 1,5 Spring onions
- 1,5 tablespoon Extra virgin olive oil
- Salt and pepper
- Rosemary needles chopped
- Mix the flour with the salt and sugar. Add the water and work into a dough. Let the dough rest for half an hour.
- Wash the quince thoroughly, pat dry and slice it into thin slices. Cut the chestnuts into small pieces. Pluck the bacon into small pieces. Cut the brie into slices and the spring onions into rings.
- Roll out the dough on some floured baking paper into two tarte flambée.
- First brush the tarte flambée with the sour cream and pour olive oil over it. Then top the tarte flambée with the brie, quinces, chestnuts, ham and spring onions and pepper.
- Bake in a preheated oven at 250 ° for about 12 minutes.
- Finally, add some chopped rosemary needles and season with a little pink pepper. Maybe add a little salt.
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