John Myers
Ingredients for 1 servings:
- 50 g wheat, alternatively: whole wheat flour
- 50 g wheat flour type 550
- 10 g yeast
- 60 ml water, lukewarm
- 2 tbsp olive oil
- 75 g crème fraîche – substitute, vegan, e.g. B. Cream vega
- 1 large onion(s), red, peeled approx. 100 g
- 4 large mushrooms, brown
- 6 cherry tomatoes
- 1 garlic clove(s)
- 2 rosemary sprigs, fresh
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes
With onions and mushrooms
Finely grind the wheat kernels, mix with the wheat flour and a little salt. Dissolve the yeast in a little lukewarm water, then add it to the flour along with the remaining water and 1 tablespoon of olive oil. Knead everything thoroughly; the dough should be soft and elastic. Let it rest at room temperature for one hour, then knead again thoroughly and roll out thinly on baking paper. Preheat the oven to 250°C. Peel the onion and slice it into thin rings. Sauté in olive oil for a few minutes until softened. Remove from the pan. Slice the mushrooms not too thinly and fry them in the same pan in the remaining oil on both sides. Spread the crème vegetal over the dough, leaving a small border, season with salt and pepper, and sprinkle with 2/3 of the rosemary sprigs. Arrange the onion rings on top, along with the mushrooms and the halved tomatoes. Press a garlic clove through a press and add it to the dough. Season with salt and pepper again and sprinkle with the remaining rosemary sprigs. Place the tarte flambée in the oven and bake for about 10 minutes. Serve with a bowl of arugula, lamb’s lettuce, lettuce, or tomato salad (or a mix of all and/or other ingredients) and a dry French white wine. Bon appétit! This recipe also works with bell peppers, zucchini, eggplant, artichokes (preserved in oil), olives, sun-dried tomatoes, capers, etc., depending on your taste. Since the baking time is very short, raw vegetables should be pre-cooked or sautéed.
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