Tarte Flambée dough with spelt and rye flour
- 19. Dec 2015
A backyard in the middle of Alsace. We sit in a pergola scantily covered with wild wine on white plastic chairs around a long plastic table. We drink Orangina out of these little glas bottles with drinking straws. It's loud, funny and convivial in the backyard. One tarte flambée by another is placed in the middle of the table and everybody can take a slice. The tartes are covered with leek, speck and onions, mushrooms or salami. At the end we eat always a sweet tartes flambée with apples and cinnamon.
You can hardly cook against culinaric memories of the childhood but we try it over and over again. Our basic recipe for the dough is rustic because of the spelt and rye flour. If you want you can work only with spelt flour or wheat flour. We covered our tartes with brussel sprouts, speck and sour cream. It's a tasty winter edition.
For 6 tartes:
300g spelt flour
200g rye flour
1 pinch of salt
20g fresh yeast
1 tbsp sourdough
300ml lukewarm water
Put the flour, salt and sourdough into a bowl. Crumble the yeast into a little bowl and mix with a little bit of lukewarm water until smooth. Add the yeast and water to the flour mix and stir together with a spoon handle. Then knead the dough onto a floured surface, form a ball and place into the bowl.
Leave the covered dough on a warm place for about 30 minutes.
If the dough has risen, you have to knead again and form 6 balls. Place the balls onto a board and let rest for 20 minutes again. Meanwhile preheat the oven to 220°C (top/bottom heat).
Roll out the dough balls as thin as possible and cover as you like. Bake the tartes for about 15 minutes.