John Myers
Contents
show
Tarte Flambée with Tomatoes, Goat Feta and Pesto
The perfect tarte flambée with tomatoes, goat feta and pesto recipe with a picture and simple step-by-step instructions.
Flammkuchenteig
- 10 tbsp Lukewarm milk
- 0,5 tsp Sugar
- 0,5 dice Fresh yeast
- 1 Egg
- 1 tbsp Olive oil
- 0,5 tsp Salt
- 250 g Flour
Covering
- 300 g Sour cream
- 1 Egg yolk
- 200 g Date tomatoes
- 200 g Goat feta
- Espelette pepper
- Black pepper from the mill
- Salt
Pesto
- 1 pot Basil
- 2 Garlic cloves
- 1 Shallot, very finely diced
- 0,5 Lemon, the juice
- Pepper
- Salt
- Olive oil
Flammkuchenteig
- Put the milk and the pinch of sugar in the mixing bowl of the food processor, crumble the yeast and let it dissolve. Add the egg and oil. Mix the flour with the salt and add 1 third of the flour mixture to the mixing bowl, then start kneading.
- Gradually add the rest of the flour mixture, then cover the dough and let it rest for an hour.
Cast / covering
- Mix the sour cream with the egg yolk and season with Espelette pepper, pepper and salt.
Pesto
- Pluck the leaves from the basil and place in a tall container with the garlic cloves and a good dash of oil and puree. Then pour into a small bowl, fold in the finely diced shallot and season with pepper, salt and lemon juice.
completion
- Preheat the oven to 200 degrees and line a baking sheet with parchment paper. Knead the risen dough again vigorously with your hands and then roll it out thinly in the shape of the baking sheet and then place it on the baking sheet. Now spread evenly with the sour cream.
- Cut the tomatoes in half and place on the tarte flambée, with the cut surface still on top, Crumble the goat feta and sprinkle over the cake and then bake on the middle shelf for 15-20 minutes. Then cut into pieces and serve and pour the pesto on top.
Facebook Comments