John Myers
Ingredients for 1 servings:
- 250 g flour
- 2 tsp rapeseed oil
- 1 tsp salt
- 100 ml water
- 100 g crème fraîche
- 50 g grated cheese (Gouda, Emmental)
- 1 small zucchini
- 1 bell pepper(s), red
- 1 onion(s)
- 3 spring onions
- salt and pepper
- 200 g turkey breast fillet(s)
- 10 ml sauce (Chipotle Tabasco sauce)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
also tastes vegetarian with just vegetables
Dough: Mix the flour with salt and oil. Gradually add the water; the dough should be firm and not sticky. Let the dough rest for about 30 minutes. Topping: Wash the vegetables and slice them thinly. Cut the turkey breast into strips and marinate in chipotle Tabasco sauce (a sauce made from smoked jalapenos), then fry briefly in a pan. It doesn’t need to be cooked through, as it will go in the oven. Divide the dough into 4 equal-sized balls and roll them out, or better yet, flatten them as flat as possible with your fingers. Spread the approximately 3 mm thin dough balls with crème fraîche, sprinkle with grated cheese, arrange the vegetables on top, and season with salt and pepper. The vegetarian version is ready. If you like, top with the meat at the end. Bake the tarte flambée at maximum oven heat (in my case 230°C top and bottom heat) until the edges are lightly browned, this takes about 10 minutes.
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