03. Dec, 2020

Tarte flambée à la Française

Meat, Main course, Summer, Herbst,

The perfect recipe for hearty and quickly prepared tarte flambée. Suitable both as a snack between meals and as a main course.

Level of difficulty

120 Minuten

    Ingredients for the dough

  • g wheat flour 700
  • g water
  • g SENNA Melange Universal
  • g yeast
  • g salt
  • g sugar, dissolved in water

    • Ingredients for the spread

  • g mascarpone
  • g crème fraîche 35%, season with salt, pepper, nutmeg and paprika

    • Ingredients for the topping

  • g smoky bacon, cut into strips, fried
  • g onions, diced and streamed
  • g red bell pepper, diced

    • Weight of ingredients per portion

  • g dough base, diameter 22cm
  • g spread
  • g bacon
  • g onions
  • g red bell pepper
Allergens: A, G,
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Used SENNA Products:

1214220 Senna Melange Universal

SENNA Melange universal

• 10% butterfat
• Good overrun
• For short-crust pastry and cremes

Art.Nr.: 1214220 | 10kg (4 x 2,5kg)

1236227 Senna Cocktailsauce 700G Tube

SENNA Cocktail Sauce

• Too fine for a barbecue? No way!
• Creamy and mild
• Sun-ripened tomatoes and a delicate taste of high-grade Cognac

Art.Nr.: 1236227 | 700g (6 x 700g)

Preparation

  1. Prepare a well-mixed dough with the aforementioned ingredients, adding the margarine after around 4 to 5 minutes and the salt towards the end of the mixing.
  2. Then weigh out 90 g pieces of dough, flatten into a circle and leave to rise for 45 to 60 minutes in a chiller. Roll these out to a diameter of 22 cm and place on baking trays.
  3. Cover these with the spread and garnish with the topping.
  4. Bake the tarte flambée in a very hot oven (approx. 230°C) without a draught for 5 to 7 minutes.
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Our tip

Tastes even better if sprinkled with grated cheese and served with SENNA Cocktail Sauce!



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