French cuisine · Dough, Pasta & Rice

Vegetable Tarte Flambée

Wafer-thin Alsatian flatbread with crème fraîche, onion rings, leek and mushrooms baked crisp.

Ingredients · for 4 servings

• 300 g flour
• 150 ml lukewarm water
• 3 tbsp olive oil
• 1 tsp salt
• 200 g crème fraîche
• 2 onions
• 1 leek
• 150 g mushrooms
• 1 pinch nutmeg
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Knead flour, salt, olive oil and lukewarm water for 8 min. into a smooth, supple dough and let rest covered for 20 min. - a yeast dough is deliberately not used here.
2. Preheat the oven with a baking sheet inside to 275 °C top/bottom heat, so the base gets heat from below immediately.
3. Slice the onions into paper-thin rings, wash the leek and cut into thin rings, slice the mushrooms thinly.
4. Stir the crème fraîche smooth with nutmeg, salt and pepper; roll out the dough in two portions on baking paper as thin as possible into rectangles, until almost translucent.
5. Spread the dough bases thinly with crème fraîche, distribute onions, leek and mushrooms over them and bake one after another on the hot sheet for 10-12 min. until the edge is dark brown and blistered.
6. Sprinkle immediately with chive rings, cut into strips and eat hot out of hand.