John Myers
Tarte Flambée with Trout and Rocket
The perfect tarte flambée with trout and rocket recipe with a picture and simple step-by-step instructions.
- 75 g Flour
- 0,5 tbsp Rapeseed oil
- 0,125 tsp Salt
- 1 medium sized Onion red
- 4 tbsp Creme fraiche Cheese
- 20 g Arugula
- 75 g Smoked trout fillet without bones with pepper
- 1 Egg yolk
- 6 tbsp Water
- 2 tbsp Flour for rolling
- For the dough: Knead the flour (75 gr.), Oil, salt and water. Shape the dough into a ball and let rest, covered, for about 10 minutes.
- Heat the oven to 250 degrees (fan oven 230 degrees), heat a tray with it. Cut the onion into thin slices, sort the arugula, wash and spin dry.
- Roll out the dough on floured baking paper into a flat cake approx. (35 + 25 cm). Spread the creme fraiche on top and spread the onion rings on top. Take the tray out of the oven, cover the flatbread with the baking paper. Bake in the oven on the lower rack for 10-12 minutes, spread the rocket and trout pieces on top and serve immediately.
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