Tarte Flambée with Goat Cheese and Agave Syrup
Prep Time30 minutes mins
Cook Time15 minutes mins
Rest Time1 hour hr 10 minutes mins
Total Time1 hour hr 55 minutes mins
Servings: 2 people
- 10 g Yeast fresh
- 100 ml Lukewarm water
- 200 g Flour
- 0,125 tsp Salt
- 1 pinch Sugar
- 1,5 tbsp Rapeseed oil
- 6 piece Rosemary sprigs
- 125 g Creme Legere with herbs
- 2 tbsp Agave syrup
- 200 g Goat cheese roll
- Salt and pepper
First, dissolve the yeast and sugar in 100 ml of lukewarm water and let it rest for 10 minutes. Put the flour in a bowl, then add the salt, rapeseed oil and yeast mixture. Knead everything into a smooth dough with the kneading hook of the hand mixer. Cover the yeast dough and let rise in a warm place for about 60 minutes.
Pluck 2 twigs of rosemary needles and finely chop the needles. Cut the goat cheese into slices.
Preheat the oven to 200 degrees (fan oven 180 degrees). Divide the yeast dough into 2 portions and roll out thinly on a floured work surface. Place one flat cake on a baking sheet lined with baking paper. Spread the cream layer with herbs on top Bake in a hot oven for about 15-20 minutes.
After 15 minutes, sprinkle the tarte flambée with rosemary needles, salt and pepper. Drizzle with agave sauce and finish baking. To serve, serve with 1-2 sprigs of rosemary, depending on your taste.
Serving: 100g | Calories: 297kcal | Carbohydrates: 32.1g | Protein: 9.1g | Fat: 14.5g