🎶We’re gettin’ figgy wit it, na na na na nana na 🎶 and have given the classic Tarte Flambée a spring makeover with black figs, caramelized onions and goat cheese. You’ll want to get in on a slice or two of this.
Think of Tarte Flambée as pizza’s more elegant cousin: a cracker-thin crust, a creamy white sauce, and beautiful toppings. As always, the topping possibilities are endless. Let your inner chef👩🏻🍳 loose and go to town!
Ingredients for one Tarte Flambée:
If you’re in the mood you can whip up this easy crust yourself. If dough isn’t your forté, use a ready-made pizza crust and roll it out very thinly. Alternatively try lavash bread, flat bread, or large flour tortillas, just keep an eye on them in the oven as times will vary depending on how thin the base is.
For the crust:
1 cup (125 g) flour, plus additional for dusting
1-1/2 tablespoons olive oil
1/2 cup (120 ml) water
1/4 teaspoon salt
Combine all the ingredients in a large bowl and work it until it forms a smooth dough. This takes about a minute. Set aside until needed.
For the topping:
2 tablespoons olive oil
1 onion, sliced
1/4 teaspoon salt
4 oz. (115 g) goat cheese
2 tablespoons milk
8-10 figs, quartered
a few sprigs of thyme
2 tablespoons honey, or more to taste
The onions take a while to caramelize so do these first. Over a low-medium heat, add olive oil to a frying pan. Add the onion, salt and three sprigs of thyme. Stir it around from time to time, this process takes about 30-40 minutes, so make the dough and prep the other items whilst this is cooking.
In a bowl, smush up the goat cheese with a fork and add the milk until it has a smooth consistency. You want it to be spreadable, like sour cream, and not too liquid. Set aside.
Preheat the oven to 450F (230C). Roll out the dough to a circle or oval, whatever shape fits nicely on your chosen baking tray (a pizza stone would work really well here). Sprinkle some cornmeal or breadcrumbs on the baking tray to stop the dough from sticking to it. Place the dough on the prepared tray and bake for 7 minutes.
Whilst it’s in the oven, make sure your toppings are ready as you’ll need to work quickly. After 7 minutes in the oven, remove the base, and quick as a flash, spread the goat cheese mixture (reserving 3 tablespoons for later) over the base of the tart. Now sprinkle over the caramelized onions and figs.
Return to the oven for another 7-10 minutes. When the crust is golden remove from the oven, dollop the remaining goat cheese mixture around the tarte and drizzle liberally with honey and a dash of Maldon Sea Salt. Serve with a crisp green salad and a chilled rosé for optimum satisfaction.
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