John Myers
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Wafer-thin Tarte Flambée with Smoked Ham
The perfect wafer-thin tarte flambée with smoked ham recipe with a picture and simple step-by-step instructions.
For the dough:
- 10 g Shiitake mushroom flour
- 80 g Wheat flour type 405
- 10 g Baking powder
- 40 g White wine, dry
- 1 Msp Makis, ground
- 1 Msp Pepper, black, ground
- 2 tbsp Sunflower oil
For the paste:
- 2 tbsp Olive oil, green (for roasting)
- 60 g Bacon, green, lean
- 40 g Onions, small, red
- 2 medium-sized Tomatoes, red, fully ripe
- 60 g Mozzarella
To garnish:
- Rocket leaves
- Chives, cut into small rolls
- From the ingredients for the dough, knead a relatively firm dough. Divide the dough into two parts of equal weight. Flour the work surface well, flatten a dough ball, flour both sides of the dough ball and the rolling pin well. Roll out the flatbread in a circle. The flatbread should be as thin as possible and completely cover a 28 mm pan on the bottom. Oil the pan thinly and finish the flatbread on one side and fry the other side only briefly. Do the same with the 2nd piece of dough.
- For the paste, squeeze the garlic and use the rest to make a creamy-spicy paste.
- Cut the ham into pieces the size of a thumbnail. Peel the onions and cut them into not too thin slices. Wash the tomatoes, cap both ends and cut across into 8 mm thick slices. Roughly grate the mozzarella or cut into pieces the size of a hazelnut. Wash the rocket, cut off the bitter stalks.
- Fry the ham and onions with 1 tablespoon of oil until translucent. Brush the tarte flambée bases with the finished side up with the paste. Spread the roasted onions, bacon and tomato on the two tarte flambée. Scatter the mozzarella on top. Immediately put one of the two tarte flambée in the pan and bake with the lid on until the cheese has melted. Do the same with the 2nd tarte flambée.
- Garnish with rocket and serve hot. Good Appetite.
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