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BORA EXPERIENCE

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#5 Mushroom tarte flambée with rosemary and Gruyère flakes

10 | 10 Edition Baking with Armin

Preparation

Method:

1) Preheat the Tepan grill to level 7 (190°C).

2) Dust the work surface with plenty of flour then roll out the dough to form a thin base. Place it on the Tepan using a pizza spatula.

3) Mix together the crème fraîche and garlic then spread ¼ of the mixture on the dough base. Sprinkle with the cheese. Fry the diced onion, bacon and mushrooms in oil in a free space on the grill for approx. 7 minutes then spread over the tarte flambée. Sprinkle with rosemary leaves, season with salt and pepper, cut into slices using a pizza cutter and serve on preheated plates.

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10_10_Armin_Auer_Pilzflammkuchen.jpg
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Ingredients

  • 2 rolls (or 500 g) yeast dough
  • 60 g spelt flour, type 1050, for rolling
  • 200 g crème fraîche
  • 1 garlic clove, finely chopped
  • 2 tbsp oil, for frying
  • 180 g streaky bacon slices, cut into strips
  • 200 g onion, finely diced
  • 160 g brown mushrooms, chopped
  • 160 g king oyster mushrooms, chopped
  • 160 g shiitake mushrooms, chopped
  • 4 sprigs of rosemary, stripped and chopped
  • 5 g natural/sea salt
  • 4 pinches freshly ground pepper
  • 80 g Gruyère, grated

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