Sauerkraut tarte flambée
Simple & delicious: how to make your own tarte flambée
- 30 Minuten
- 4 Persons
Start with this
How to make your own tarte flambée: For the dough, put the lukewarm water and the yeast in a bowl. Mix them together until the yeast has dissolved. Leave the yeast-water mixture to stand for a few minutes. Now add the flour, a little salt and sugar and the olive oil to the bowl and knead well - either use your hands and full muscle power or use your food processor with a dough hook. When your dough is smooth, cover it with a towel. Let it rest in a warm place for 30 minutes. The recipe for the tarte flambée is as simple as that.
Tip: You can wrap the bowl with the dough in a blanket - it will be nice and warm there.
Prepare the onion rings
While the dough is resting, prepare the topping. First remove the skin from the onion and then cut it into rings. Now put some oil in a pan, heat it up and fry the onion rings in it. The onions are perfect when they turn golden brown. Finally, season with a little salt and pepper.
Turn on the oven and preheat it to 200° C / 390° F (" top and bottom heat") or 180° C / 350° F (fan-assisted).
Prepare the mustard cream cheese, smoked pork cold cuts and sauerkraut
Continue with the mustard cream cheese - your base for the tarte flambée. In a bowl, mix the cream cheese with a little mustard - use more or less mustard depending on the degree of spiciness you want. Then season the mixture with salt, pepper and caraway seeds. You can taste it now – any more salt or pepper needed? Now cut the smoked pork cold cuts into strips and drain your Mildessa Sauerkraut. So far, so good - back to the dough!
Roll the dough, top and bake it
By now the dough should have risen. Take it out of the bowl and roll it out - use the size of your baking tray as a guide. Place the rolled out dough on the baking tray and gently press it in with your fingers. Now the fun part begins: spread the dough with the mustard cream cheese and place the onions, cold cuts and sauerkraut on top. Here you can let your creativity run wild. You want it really sauerkrauty? Go for it! Top your tarte flambée with some grated cheese - Gouda or mozzarella are perfect. Place your tarte flambée in the preheated oven for approx. 25 minutes - or until it is golden brown and has formed a delicious cheese crust.
The finishing touch
Well, can you smell the delicious tarte flambée in your kitchen? After baking, let the tarte flambée cool briefly so that you don't burn your tongue. Cut the tarte flambée into pieces and sprinkle with some chives. Enjoy your meal!
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30 g fresh yeast
500 g flour (type 405) + some for the work surface
Approx. 150 ml lukewarm water
2 tsp salt
2 pinches of sugar
8 tbsp olive oil
1 pouch Mildessa Mild Sauerkraut (400 g)
3 tbsp vegetable oil
Salt, freshly ground pepper
1 package cream cheese (200 g)
1-2 tsp medium hot mustard
Caraway seeds, ground
200 g smoked pork cold cuts (Kasseler)
100 grated cheese (e.g. Gouda)
Home-made tarte flambée meets sauerkraut
Sauerkraut on tarte flambée? That tastes fantastic! The great thing about this recipe is that you can easily make the tarte flambée dough yourself. With a little muscle power when kneading, of course. And while the yeast dough is resting, prepare the topping - very important: our Mildessa Sauerkraut, of course! The sweet and sour flavour of the sauerkraut, mustard cream cheese, cold cuts and golden brown fried onions: a (culinary) dream! Tarte flambée is the perfect meal for families: everyone can cook, knead and chop together - and everyone decides for themselves which combinations for the topping are the tastiest.