Yesterday I realized it’s the half of August and, besides from an unexpected post last week, it’s been awfully quiet on this blog of mine. Summer has made its appearance at last, half this town has gone on a holiday & these sunny days seem to cause an unintended hiatus on this page. But I suppose that’s alright; it’s not like many of you are at home anyway to miss my updates;)
Having said that, the month would feel incomplete without a monthly recipe to share with you. And what a lovely recipe it is. I’m sure some of you are familiar with Tarte Flambée (otherwise known as Flammkuchen) & there is a variety of similar recipes to be found on the internet. What makes this particular recipe special though, is the superb easy, tasty dough I use as a base for the tarte. Ever since learning about this curd*-based dough, I’ve been using it over & over for pies, quiches & pizzas. As some of you might know, making dough can be tricky; I recall many occasions when my short crust stuck to everything, my homemade pie fell apart or my quiche ended up having holes all over the base. And even though I am not one to get easily frustrated, the perfectionist in me can’t cope very well with broken or crumbling pies/quiches. So, this curd-based dough has been a true blessing for me & I hope it will be for you too. I know it hasn’t failed me so far. It is soft, tasty and ,above all, very easy to work with. It hardly ever sticks, it hardly ever tears & it always tastes yummy.
As for the Tarte Flambée; what can I say? It has a crispy base, it has a creamy layer & it has a delicious, sweet onion topping. It isn’t hard to make & it won’t take forever to prepare. And as for most homemade foods, it just tastes that much better than the store bought version.
The original recipe that I once used just had the onions on top, but since I’m a firm believer in eating enough vegetables each & every day, I decided to use some extra veggies as a topping. I love to add things like grilled fennel, carrots or eggplant. But you can really use any vegetable you like. The tarte is delicious without any of these extra greens, but will taste even better with them.
Well, I will leave you all to it. If you have any questions or suggestions, feel free to leave a comment below. Have yourself a lovely day, enjoy the rest of your summer & till next time….
Tarte Flambée (with roasted vegetables)
(enough for one large or two medium sized tarte flambées)
– 100 g self-rising flour
– 75 g (low fat) curd*
– 2 tablespoons olive oil
– A pinch of salt
In a bowl, combine flour, curd, olive oil and salt, until it forms a firm dough and stops sticking to the side of the bowl. Roll the dough into a ball and place it in the fridge to rest for about 30 min or until you’re ready to roll it.
– ± 3 tablespoons olive oil
– 600 g onions, thinly sliced into rings/half-rings
– 125 g crème Fraiche
– 125 g (low fat) curd*
– 2 garlic cloves, grated
– ± 100 g strong cheese (gruyere, parmesan or old Gouda cheese)
– 2 tablespoons dried thyme.
– 1 fennel bulb, thinly sliced and roasted
– ± 8 thin carrots, sliced in two and roasted
– Any other roasted vegetables you like
-Preheat the oven to 200° C.
-Heat the olive oil, add the onion rings, 1 tablespoon thyme and a pinch of salt. Lower the heat and cook the onions until they are softened and start to brown. Stir every so often to prevent the onions from browning too quickly. When the onions are soft, remove them from the heat and set aside.
-In the meantime, combine crème Fraiche, curd, garlic and 1 tablespoon dried thyme. Add salt and pepper to taste and stir well.
-Take out your dough and dust your kitchen surface with some flour. Line a baking tray with baking paper or dust with oil and flour. Roll out the dough as thin as possible, the base of the tarte is supposed to be thin and crusty. Carefully, transport the dough to your baking tray.
-Spread the crème Fraiche/curd mixture over the dough. Make sure to leave a small open space around the edge, this will allow the crust to get nice and crispy.
-Spread the onion mixture over the top. If you decide to use some other roasted vegetables on your Flambée, you should add them now.
-Sprinkle the cheese and place the tarte in the oven.
-Bake for about 20 minutes or until the base is golden brown.
-Allow the tarte Flambée to cool slightly before slicing.
* Curd is otherwise known as quark or kwark and it commonly used in the many European kitchens. If you can’t find any curd where you live, you can try to use greek yohurt or cottage cheese instead. You might have to experiment a bit with the quantities though:)