Ingredients
Tarte flambée dough
wheat flour 720
water
butter
table salt
Goat cream cheese spread
goat cream cheese
goat milk
Additional ingredients
wheat semolina
(for rolling out)
onions, red (cut into fine rings)
grapes, blue
walnuts, crushed
thyme, dried
table salt
pepper, black, ground
Production
Tarte flambée dough
Rub the flour together with the butter. Dissolve the salt completely in the water, then add it to the flour-butter mixture and bring together to form a dough.
Immediately after making the dough, roll it out to 8 mm and give it a simple fold. This creates a slightly flaky and delicate texture. Before further processing, store in the refrigerator at 5°C for at least 1 hour.
Alternatively, the dough can be stored in the freezer at -18°C for up to two weeks.
Goat cream cheese spread
Stir the goat cream cheese with the goat milk until smooth. Keep refrigerated until further use.
Rolling out the dough
Roll out the chilled dough to 0.6 mm with wheat semolina. Roll out a maximum of 1 kg of dough per working step. Loosen the dough occasionally and dust sufficiently to prevent sticking.
Cutting the dough
Poke the dough and cut into 22×22 cm squares. Round the corners with a Ø 26 cm cake ring. Place the pieces of dough on trays lined with plastic and leave to stand in the freezer for approx. 30 minutes.
Toppings
Spread approx. 30 g of the goat cream cheese mixture evenly on each piece of dough. Then top with:
- 15 g crushed walnuts
- 10 g fine onion rings
- 50 g halved grapes
- 1 g dried thyme
Season with a little salt and black pepper. Fully freeze the topped tarte flambée.
Baking
Place the frozen tarte flambée directly into the very hot oven. Bake at a high temperature for 4–5 minutes until crispy.
Storing
For storage, wrap the tarte flambée individually. They will keep in the freezer at -18°C for up to two weeks.
Evaluation