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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.
These super easy puff pastry are quick to do and are different appetizers. You just need to decide the shape and what topping you will use before starting. One idea is to shape them differently and to choose three to four different toppings.
These bredele resemble snowballs both in the appearance and color. These cookies are dry and crumbly with a taste of vanilla. To make the cookies even more tasteful you can use real vanilla. You can keep the dough in the freezer up to two month, this way you can make them again.
Gougère is a French choux dough mixed with gruyère or Comte cheese. The size can be from 3-12 cm., and sometimes it is filled with mushrooms, beef or ham. In the region of Burgundy where they come from they are served cold on the side when tasting wine. This ones are served warm as a starter with a salad and a slice of ham on the side.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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