Recently I announced on my Instagram channel that I was allowed to participate in the Dr. Oetker Backchallenge with my recipe in the category “Challenge #saltylovcake” and I cannot describe in words the joy that I won in this category. Juheeeeee! The aim of this challenge was to create a recipe for Dr. Oetker and of course for you with ingredients from the garden! The winners of the four Backchallenges can also win a photo shoot and the best thing: their own recipe will be published in the Dr. Oetker recipe book “Garten”. I.e. my recipe will be published in October in Dr. Oetker’s new recipe book….. how cool is that? But for all those who voted for me, supported me actively and especially want to try the recipe, you don’t have to wait until October. Exclusively for all of you there is already my recipe for baking/copying! Have fun trying it out & E GUETE!
The special thing about my tart is the combination of salty and sweet. Chioggia beetroots or candy beetroots are slightly sweet and mild and go perfectly with my tart together with rocket salat. Candybeetroots are also rich in vitamins, potassium, magnesium, iron and copper. The tart dough is also prepared healthily with wholemeal spelt flour. A tart prepared with ingredients from the garden, healthy, tasty & a colorful eye-catcher! Don’t you think?
Tarte Flambée with candy beetroots and rocket salad
- 100 gr. White Flour
- 50 gr. Spelt Wholemeal Flour
- 4 gr. Dr. Oetker Dry Yeast
- 0.5 Tsp. Salt
- 0.5 Tbsp. Olive Oil
- 90-100 ml Lukewarm Water
- 150-200 gr. Sour Cream (Crème Fraîche)
- 1 Stk. Red Onion
- 100-130 gr. Bacon
- 0.5 Bunch Rosemary
- 1 Pcs. Candy beetroot
- 1 Handful Rocket Salad
- 1 Pinch Salt
- 1 Pinch Pepper
Place all ingredients in a bowl and mix together.
Mix with the kneading machine at medium speed for approx. 5 minutes to a smooth dough. (Possibly add more water or flour).
Cover the dough and let it rise on the double for 1 hour in a warm place.
Preheat the oven to 220 degrees circulating air.
Roll out the dough thinly with flour and place on a baking tray lined with baking paper.
Cut the candy beetroot with a Rapsel in very fine slices as well as the red onions in thin strips.
Cover the base with sour cream, red onions, bacon, rosemary, salt and pepper and bake in the middle of the oven for about 10 to 12 minutes until crispy.
Now garnish the finished baked tarte flambée with candy beetroot and rocket salad and serve.
I hope you enjoyed the recipe & I look forward to your comments on my tarte flambée with candy beetroots and rocket salad and let me know how your version of this recipe has become!
♡ Gloria Corazon Sommer
P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!