| gluten-free |
Delicious recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients for the gluten-free tarte flambée
For one tarte flambée, approx. 30 cm x 20 cm
For the dough
- 80 g Ruut cassava flour
- 40 g white 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
- 20 g spring onion, cut into thin rings
- 40 g Hokkaido pumpkin
- 70 g raw chicken breast, cut into very thin slices
- 45 g Emmental, grated
- Salt and pepper to taste
Baking gluten-free tarte flambée without wheat
Tip :) Always use a kitchen scale for our recipe and for weighing the ingredients such as the flour. In Germany and Alsace, tarte flambée is also known as Flammkuchen.
- Put all the ingredients for the dough in a bowl and knead with your hands into a smooth dough.
- Place the dough on a baking tray lined with baking paper and press it out with your fingers into a thin flatbread (see tip!). If the dough sticks too much to your fingers, simply sprinkle a little rice flour over it every now and then.
- Use a vegetable peeler to "peel" the pumpkin into thin slices.
- Spread the cottage cheese over the dough and season with salt and pepper to taste (it doesn't need much more salt, though).
- Spread the chicken breast and pumpkin slices on top and sprinkle with the spring onions and Emmental.
- Bake in a preheated oven at 190 °C (fan oven) for 15-18 minutes. The tarte flambée should be lightly browned at the edges – that way it is nice and crispy.
Tip:
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Of course, you can also roll out the dough with a rolling pin, but there isn't much dough and it works wonderfully with your hands directly on the tray. Simply press the dough from the centre outwards until it reaches the desired size. The base should be about 2-3 mm thick.
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If you peel the pumpkin into thin slices with the vegetable peeler, it will be evenly thick and cook through in the oven.
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Of course, you can also vary the topping as you like. There are no limits to your imagination here.
