Vegetarian tarte flambée

Ingredients for 1 servings:

• 250 g flour
• 20 g yeast, fresh
• 5 tbsp milk
• 1 tbsp sugar
• 1 tbsp salt
• 1 m.-sized egg(s)
• 1 tbsp oil
• 200 g crème fraîche
• 10 cherry tomatoes
• 5 mushrooms, brown,
• 20 g arugula
• 2 balls of mozzarella
• spring onion(s)
• Salt and pepper, from the mill
• nutmeg
• Spice mix (tomato-mozzarella)

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

with mushrooms, rocket and cherry tomatoes, for 4 pieces

Mix the flour, egg, yeast, milk, sugar, salt, and oil in a bowl to form a yeast dough and knead for 5 minutes. Add a little flour or water to the dough if necessary. Cover the bowl with a towel and place in the oven at 50°C for 30 minutes. In the meantime, halve the tomatoes. Slice the mushrooms, onions, and mozzarella. Remove the dough from the oven and preheat the oven to 200°C. Roll out the dough into a wafer-thin flatbread. Spread it with crème fraîche and season generously with nutmeg, pepper, and a little salt. Now the tarte flambée is ready to be topped with tomatoes, mushrooms, spring onions, mozzarella, and arugula. Finally, sprinkle some of the tomato-mozzarella seasoning mix over the top and bake the tarte flambée in the oven for about 30 minutes. Sometimes I drizzle the tarte flambée with a little pesto after it’s out of the oven. If you’re pressed for time, you can also prepare the dough the night before. Immediately after mixing the ingredients, wrap the dough in cling film and refrigerate it overnight. Note from the Chefkoch.de recipe editor: Several comments suggest the amount of salt is too high. Consider using only 1 teaspoon.