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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.
Homemade Christmas gingerbread cookies from the region Alsace in France. If you always thought it is complicated to bake your own gingerbread cookies for Christmas, try this recipe and you will continue to make them year after year.
A homemade French pie from the region Lorraine made with small sweet yellow plums. This dessert is easy and fast to prepare as you are pouring the filling directly in the baking form without a pie crust. It is most common to serve cold as a dessert or as a cake at the afternoon coffee break.
Homemade spinach and egg pie that is easy to prepare. With this recipe you can make a healthy tasteful pie that can be serve warm directly from the oven together with a green salad, or it fits cold to bring on a picnic.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
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