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Tarte Flambée with candy beetroots and rocket salad

Dish Main Course
Prep Time 15 Minuten
Cook Time 15 Minuten
Resting dough 1 Stunde
Total Time 30 Minuten
Servings 1 Tart
Author Gloria Corazon Sommer

Ingredients

Tart Dough

  • 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

Tart Topping

  • 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

Instructions

Tart Dough

  1.  Place all ingredients in a bowl and mix together.

  2. Mix with the kneading machine at medium speed for approx. 5 minutes to a smooth dough. (Possibly add more water or flour).

  3. Cover the dough and let it rise on the double for 1 hour in a warm place.

Tart Topping

  1. Preheat the oven to 220 degrees circulating air.

  2. Roll out the dough thinly with flour and place on a baking tray lined with baking paper.

  3. Cut the candy beetroot with a Rapsel in very fine slices as well as the red onions in thin strips.

  4. 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.

  5. Now garnish the finished baked tarte flambée with candy beetroot and rocket salad and serve.