| Gluten-free |
Delicious recipe from: Johanna from www.glutenfreierezeptwelt.de
Ingredients: for one tarte flambée, approx. 30 cm x 20 cm
For the dough:
- 80 g Ruut cassava flour
- 40 g light rice flour
- 3 g salt
- 1/2 tsp baking soda
- 100 ml water
- 1 tsp vinegar or lemon juice
For the topping:
- 70 g cottage cheese/cream cheese
- 20 g spring onion, finely sliced
- 40 g Hokkaido pumpkin
- 70 g raw chicken breast, very thinly sliced
- 45 g Emmental cheese, grated
- Salt and pepper to taste
PREPARATION:
Tip :) Use kitchen scales to weigh the ingredients, such as the flour, for our recipe.
- Place all the ingredients for the dough in a bowl and knead with your hands until smooth.
- Place the dough on a baking sheet lined with parchment paper and press it into a thin flatbread with your fingers. (See tip!) If the dough sticks to your fingers too much, simply sprinkle some rice flour over it.
- Use a vegetable peeler to “peel” the pumpkin into thin slices.
- Spread the cottage cheese on the dough and season with salt and pepper to taste (but you won't need much salt).
- Arrange the chicken breast and pumpkin slices on top and sprinkle with the spring onions and Emmental cheese.
- Bake in a preheated oven at 190°C (375°F) for 15-18 minutes. The tarte flambée should be lightly browned around the edges, so that it is nice and crispy.
Tip:
- You can also roll out the dough with a rolling pin, but there isn't much dough and it works just as well to do it directly on the baking sheet with your hands. Simply press the dough from the center outwards until it is the desired size. The base should be approx. 2-3 mm thick.
- If you peel the pumpkin into thin slices with a vegetable peeler, it will be evenly thick and cook evenly in the oven.
- You can of course vary the toppings as you wish. There are no limits to your imagination here.
