180 g Bresaola
200 g Crème fraîche
1 clove, tsp Garlic
80 g Gruyère cheese
160 g King trumpet mushrooms
2 tbsp Olive oil
1 units Organic lemon
160 g Portobello mushrooms
4 sprig Rosemary
1 tsp Sea salt
110 g Semola (durum wheat flour)
160 g Shiitake mushrooms
200 g Spanish onions
220 g Spelt flour (type 630)
1 pinch Sugar
150 ml Water
Preheat the Tepan stainless steel grill to 230 degrees. Mix together the ingredients for the tarte flambée dough with 150 ml water to form a smooth dough. Leave to rest briefly. Roll out the dough very thinly on a well-floured work surface.
Ingredients
220 g Spelt flour (type 630), 110 g Semola (durum wheat flour), 1 tsp Sea salt, 1 pinch Sugar, 2 tbsp Olive oil, 150 ml Water
Peel and finely dice the garlic then mix into the crème fraîche. Place the tarte flambée dough on the lightly oiled Tepan and spread with the crème fraîche.
Ingredients
1 clove, tsp Garlic, 200 g Crème fraîche
Wash, quarter and thinly slice the lemon. Grate the cheese. Place the lemon slices on the tarte flambée base and sprinkle cheese over the top. Peel and dice the onions. Clean and halve or slice the mushrooms. Dice the bresaola, wash the rosemary, shake dry and finely chop.
Ingredients
1 units Organic lemon, 80 g Gruyère cheese, 200 g Spanish onions, 160 g Portobello mushrooms, 160 g King trumpet mushrooms, 160 g Shiitake mushrooms, 180 g Bresaola, 4 sprig Rosemary
Fry the bresaola, onions and mushrooms on the front half of the Tepan stainless steel grill (A) and scatter onto the tarte flambée after about 7 minutes (B). Sprinkle with rosemary and season with salt and pepper.
Remove the tarte flambée from the Tepan, cut into slices with a pizza cutter and serve on pre-heated plates.
688
30.10 g
31.38 g
71.38 g
