John Myers
Ingredients for 4 servings:
- 400 g flour
- 1 tbsp dry yeast
- 1 tsp salt
- 1 pinch(s) of sugar
- 200 ml water, lukewarm
- Flour for the work surface
- 300 g crème fraîche with herbs
- 2 garlic cloves
- 3 onions, red
- 1 jar Pepper, mild or hot, 165 g drained weight
- 100 g salami (pepper salami), thin slices, chorizo is also fine
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes
Combine the flour, yeast, salt, and sugar in a bowl, knead with the water, and cover the dough. Let it rest in a warm place for about 60 minutes. Preheat the oven to 250 degrees Celsius (top/bottom heat) with a baking sheet. This recipe is not suitable for fan-assisted cooking. Knead the dough again and roll out thinly into 4 “boats” on a floured surface. Place these on baking paper. Peel the onions and cut them into thin wedges. Tip: Place the wedges in a sieve and pour boiling water, e.g., from a kettle, over them. This will pre-cook the onions. Finely chop the garlic, add it to the herb crème fraîche, and season with salt and pepper. Drain the pepperoni, let it drain, and cut into pieces if desired, or use whole. Spread the “boats” with the herb crème fraîche and top with pepperoni salami, onions, and pepperoni. Remove the hot baking tray from the oven, carefully place the tarte flambée boats on it using the baking paper and bake in the oven on the lowest rack for about 20 minutes.
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