Working time: approx. 60 minutes
Walking time: approx. 30 minutes
Baking time: about 12-15 minutes
Ingredients for about 12 pieces
For the dough
- 250 g spelled flour, z. From AURORA Type 630
- ½ cube of yeast (about 21 g)
- 140 ml of lukewarm water
- 1 tsp salt
- 1 tsp of sugar
For covering
- 10 cornichons
- 150 g smoked trout
- 300 g of creme fraiche
- pepper
- 1 kl. Bunch dill
- 100 g trout caviar
also
- Flour for the work surface
- baking paper
preparation
- Tarte with paprika
- Flammkuchen with ginger cheese
- Apple and onion tarte
Put the flour and yeast in a bowl. Add water, salt and sugar and knead into a smooth dough. Cover in a warm place for about 30 minutes.
Divide the dough on a floured work surface into 12 equal pieces and shape each into a ball. Roll out these very thin, longish pancakes (about 15 x 8 cm) and place them on baking sheets covered with baking paper.
For the topping let drain the cornichons and finely dice. Pluck the trout into small pieces. Spread the pastry with a little creme fraiche, cover with cucumber and trout and season with pepper.
Bake in the preheated oven for about 12-15 minutes on the middle tray until golden brown. Serve the mini tarte cake decorated with dill and trout caviar.
Herd setting (preheated):
Electric stove: 250 ° C
Recirculation oven: 230 ° C
