Recipe: mini tarte flambée

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


  • Flour for the work surface
  • baking paper


  • 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

Gerald Petit