Recipe detail

Pastry Tarte

15. 7. 2022

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: French

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Program steps

  • Preheating:
  • 225 °C

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1
Combination
25 %
time icon Termination by time
time icon 00:03 hh:mm
probe icon 225 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
plain wheat flour 250 g
water 120 ml
vegetable oil 3 pcs
salt 1 pcs
crème fraîche 50 g

Nutrition and allergens

Allergens: 1
Minerals: Cu, Mg, P
Vitamins: A, C, D, E, K

Nutritional value of one portion Value
Energy 176.3 kJ
Carbohydrate 30.7 g
Fat 3.8 g
Protein 4.8 g
Water 0 g

Directions

Put all the ingredients in a bowl and knead into a homogeneous mass. Sprinkle the work surface with a little more and roll out the dough thinly.
Preheat the combi steamer and a thick AMT baking plate to 225°C.
Spread the tarte flambée with crème fraîche and top it as desired, for example with:

1. bacon and green onions,
2. Blue cheese and pear,

Bake the tarte flambée for 3 minutes at 225°C in combination steam mode with the steam flap open, fan speed 80%, until golden yellow.

A cold topping is also possible, in this case the tarte flambée is only baked with crème fraîche and then topped with, for example

3. Smoked salmon and rocket
The topping options are diverse and so this dish allows for a variety of seasonal and regional variations - other ideas include goat cheese / fig / walnut or pumpkin / feta / apple. The Alsatian classic is topped with onion rings and bacon.

Recommended accessories

Vision Bake

Vision Bake