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This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
Ingredient List for 4 servings:
Bottom
50
gr
Fresh yeast
500
ml
Water
100
ml
Olive oil
1,5
teaspoon
Salt
2
teaspoons
Baking powder
600
gr
Gluten free flour
2
tablespoons
Psyllium husk powder
Topping
100
ml
Sour Cream
400
ml
Cream cheese
250
gr
Smoked bacon
1
Onion
2,5
tablespoons
Gluten free flour
0,5
teaspoon
Salt
0,5
teaspoon
Black pepper
4
tablespoons
Rapeseed oil
Oven temperature:
180 degrees Celsius
Instructions:
Crumble the yeast in a bowl and mix it slowly together with the water and psyllium husk powder.
Add the olive oil and mix it well. Let the mixture rest for 10 minutes.
Add the flour and the baking powder and work it well, either by hand or with the help of a baking machine.
Place a towel on the bowl and let the dough rest in a warm and non windy place for 30 minutes.
Mix the cream cheese and the sour cream together in a bowl, add the flour, salt and pepper and stir. Let it rest while the dough is resting.
Divide the dough in 4 and roll them in thin circles.
Preheat the oven at 180 degrees Celsius.
Add the topping mixture on top of the,
Cut the onion and smoked bacon in small pieces and add the on the tarte flambées. Sprinkle some rapeseed oil on top.
Place the tarte flambée one by one in the oven for approx 20 minutes, take it out when the bottom start to be brown. Serve directly so it is still very hot.
A selection of recipes from the same country.
This recipe is from
France
, Alsace.
To make your own homemade Bearnaise sauce has a reputation to be extremely difficult and complicated. With this recipe the sauce is both easy and quick to prepare, and will impress your dinner guests. It fits nicely together with French fries and meat.
Christmas cookies from Alsace in France filled with raspberry jam. These linzer cookies are mini versions of the big linzertorte, as you use the same ingredients for both. The cookies have a sweet raspberry jam in between the thin and tender cookies.
You will recognize these Alsatian Christmas cookies by their special shape, and can often find them dipped in chocolate, or soaked in coffee. This is the original recipe of one of many popular small Christmas cookies called bredele.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
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