80 g Gruyère cheese
200 g Spanish onions
180 g bresaola
160 g brown mushrooms
1 tbsp cooking olive oil
200 g crème fraîche
1 clove garlic
1 pinch ground pepper
160 g king trumpet mushrooms
2 tbsp olive oil
1 piece organic lemon
4 sprig rosemary
1 pinch sea salt
1 tsp sea salt
110 g semola (durum wheat semolina)
160 g shiitake mushrooms
1 pinch sugar
220 g type 630 spelt flour
150 ml water
Preheat the Tepan stainless steel grill to 230 °C.
Work the ingredients for the tarte flambée dough into a smooth dough and leave to rest for 15 minutes.
Roll out the dough very thinly on a well-floured work surface.
Ingredients
220 g type 630 spelt flour, 110 g semola (durum wheat semolina), 1 tsp sea salt, 1 pinch sugar, 2 tbsp olive oil, 150 ml water
Peel and finely chop the garlic.
Mix the crème fraîche with the chopped garlic.
Ingredients
1 clove garlic, 200 g crème fraîche
Heat oil on the Tepan stainless steel grill and spread it out.
Place the tarte flambée dough on the grill and spread with crème fraîche.
Ingredients
1 tbsp cooking olive oil
Wash and quarter the lemon and cut into thin slices. Grate the cheese.
Peel and dice the onions. Clean and halve or slice the mushrooms.
Ingredients
1 piece organic lemon, 80 g Gruyère cheese, 200 g Spanish onions, 160 g shiitake mushrooms, 160 g king trumpet mushrooms, 160 g brown mushrooms
Spread the lemon slices over the tarte flambée dough and sprinkle the grated cheese on top.
Fry the ham, onions and mushrooms on the front half of the preheated Tepan stainless steel grill and spread over the tarte flambée after about 7 minutes.
Ingredients
180 g bresaola
Wash, shake dry and finely chop the rosemary.
Ingredients
4 sprig rosemary
Sprinkle the tarte flambée with rosemary, salt and pepper.
Remove the tarte flambée from the Tepan stainless steel grill, cut into pieces with a pizza cutter and serve on plates.
Ingredients
1 pinch sea salt, 1 pinch ground pepper
719.75
30.13 g
34.88 g
71.51 g
