Trout tarte flambée

Ingredients for 3 servings:

• 250 g flour
• 10 g yeast, fresh (1/4 cube)
• 100 ml water, lukewarm
• 3 tbsp olive oil
• 3 tbsp crème fraîche
• 3 tbsp herb cream cheese
• 2 tsp, heaped horseradish from the jar
• 120 g cheese (Allgäu Emmental), grated
• 1 onion(s), red
• 1 package of garden cress
• ½ apple, sour
• 2 trout(s), smoked or 4 fillets
• 100 g diced ham (Katenschinken)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Dissolve the yeast in lukewarm water and knead it together with the flour and oil to form a smooth dough. Let it rest for about 1-2 hours, then divide the dough into 3 equal portions, knead again and let it rest for another 10 minutes. Then roll out the dough portions very thinly. Make a spread from the crème fraîche, cream cheese and horseradish and spread it generously over the dough. Sprinkle with grated cheese, add the diced ham and scatter the sliced ​​onion over the dough. For a fruitier twist, finely grate the apple over the tarte flambée. Preheat the oven to 250°C (fan oven) and bake the tarte flambée for about 10-15 minutes until crispy. It’s best to preheat the baking tray at the same time so the tarte flambée is also crispy on the bottom. Spread the smoked, filleted trout on the finished tarte flambée and decorate with fresh cress.