Recipe by next125
Name of the Dish: TARTE FLAMBÉE WITH GOAT CHEESE
Number of Servings: 4 tartes
440gms Wheat flour
2 egg yolks
75 ml olive oil
200 ml lukewarm water
1 tablespoon salt
350gms goat’s cream cheese (alternatively creme fraîche or sour cream)
250gms mozzarella cheese balls
Salt and pepper according to taste
Honey and herbs for garnish
For the dough, you need to mix 440 g wheat flour 2 egg yolks (L), 75 ml olive oil, 200 ml lukewarm water and 1 tablespoon salt in a bowl, either kneading it by hand or with a food processor for approx. 5 minutes until the dough gets homogenous and slightly sticky. Subsequently, wrap it in clingfilm and let it rest for 10-15 minutes.
For the topping, season 350 g goat’s cream cheese (alternatively creme fraîche or sour cream) with a hint of salt and pepper. Rinse two courgettes and plane it into fine slices (lenghtwise). Rinse four peaches, cut them into halves and into thin slices. Preheat the oven (including baking tray) to 220°C (top and bottom heat). Cut the dough into four pieces of the same size, place each piece of dough on a sheet of parchment paper and roll it out into a 2 mm thin layer.
Put some goat’s cream cheese onto the first piece of dough, spread it evenly and top it with slices of courgettes and peaches. Spread four mini mozzarella balls (in total approx. 250 g) on the topping. Bake the tartes flambée one after the other on the lowest rail for approx. 10-15 minutes. After baking, pour some honey over it, garnish it with fresh herbs and serve it.