180 g Bresaola
200 g Crème fraîche
1 clove Garlic
80 g Gruyère cheese
160 g King trumpet mushrooms
160 g Mushrooms (brown)
2 tbsp Olive oil
1 units Organic lemon
1 pinch Pepper (ground)
4 sprig Rosemary
1 pinch Sea salt
1 tsp Sea salt
110 g Semola (durum wheat semolina)
160 g Shiitake mushrooms
200 g Spanish onions
220 g Spelt flour (type 630)
1 pinch Sugar
150 ml Water
1 tbsp cooking olive oil
Preheat the BORA Tepan stainless steel grill to 230°C.
Work the ingredients for the tarte flambée dough into a smooth dough, leave to rest for 15 minutes.
Roll out the dough very thinly on a well-floured work surface.
Ingredients
220 g Spelt flour (type 630), 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
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 units Organic lemon, 80 g Gruyère cheese, 200 g Spanish onions, 160 g Shiitake mushrooms, 160 g King trumpet mushrooms, 160 g Mushrooms (brown)
Place the tarte flambée dough on the lightly oiled Tepan and spread with crème fraîche.
Ingredients
1 tbsp cooking olive oil
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 the rosemary, shake dry and chop finely.
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 Pepper (ground)
719.75
30.13 g
34.88 g
71.51 g
