Tarte flambée with mushrooms and cheese

Tarte flambée with mushrooms and cheese


For the tarte flambée dough
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.

For the topping
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. 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.

Fry the bresaola, onions and mushrooms on the front half of the Tepan stainless steel grill and scatter onto the tarte flambée after about 7 minutes. Sprinkle with rosemary and season with salt and pepper.

Finishing touches
Remove the tarte flambée from the Tepan, cut into slices with a pizza cutter and serve on pre-heated plates.

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Preparation time: 15 minutes  
Cooking time: 10 minutes
Serves 4

For the tarte flambée dough

  • 220 g spelt flour (type 630)
  • 110 g Semola (durum wheat flour)
  • 1 tsp natural or sea salt
  • 1 pinch of sugar
  • 2 tbsp olive oil

For the topping

  • Cooking olive oil
  • 1 garlic clove
  • 200 g crème fraîche
  • 1 organic lemon
  • 80 g Gruyère cheese
  • 200 g onions
  • 160 g each of brown mushrooms, king trumpet mushrooms and shiitake mushrooms
  • 180 g bresaola
  • 4 sprigs of rosemary
  • Natural or sea salt
  • Ground pepper

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