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Tarte flambée with potatoes and smoked trout

updated

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Ingredients for 1 servings:

  • 500 g tarte flambée dough or pizza dough
  • 100 g crème fraîche or sour cream
  • 150 g cheese, grated
  • 1 sprig(s) rosemary, chopped
  • 150 g smoked trout fillet(s) or smoked salmon
  • 6 potatoes
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the potatoes, slice them into 2 mm slices, and bake for about 15 minutes. Let cool. Roll out the dough thinly and spread with the sour cream. Arrange the potato slices on the dough. Any slices that stick together can be easily separated with a knife. Season with pepper and salt and scatter the chopped rosemary over the potato slices. Sprinkle grated cheese over the potato slices. Bake the tarte flambée in the oven at about 200 degrees Celsius (top/bottom heat) for 15 minutes. Remove from the oven and arrange the finely shredded trout fillet on top. Bake for another 3-5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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