Tarte with yeast dough and spring onions

I spent 4 years experimenting with tarte flambée until I found out this simple but tasty mix. The quantity is for 2 sheets and is good for 2 joyful eaters, at least here in my house.

Ingredients for the tarte flambée with yeast dough and spring onions:

300 g of flour
200 g cream
200 g of sour cream
180 ml of water (lukewarm!)
150 g of lean ham (for example, the cubes are ready to buy)
1 cube of yeast (or 1 sachet of dry yeast, then take 2 tbsp more water)
2 bunch of spring onions
Spices to taste (taste)



We need for the dough:

300 g of flour (the normal type 405 is fully ok)
180 ml of water (lukewarm fresh from the pipe)
1 cube of fresh yeast (she likes it if you take it from the fridge half an hour before)
1 pinch of sugar (may also be half a tsp full)
1 tsp salt

First we mix the weighed flour well in a suitable bowl with the salt. Then we take a portion of the water and place it in a cup (warmed with hot water), add the sugar and crumble the yeast, stir well with a teaspoon and place in a draft protected place then add flour, salt and yeast powder to the bowl, add water and knead.


When the yeast water is over the edge of the cup, or is bubbling happily (about 15 minutes), we add the mixture and the remaining water to the flour salt and knead everything into a dough (dough sure go, but I prefer to feel the dough a shot of water or a bit of flour needs) in the end you should get a ball of dough that does not stick to your fingers but also does not crumble.

Then best cover the bowl with cling film and place in a warm place, from under the cover or on the sofa under the blanket. That leaves the dough for the next hour.

Covering:


200 g (1 cup whipped cream 30% fat)
200 g (1 cup Schmand 24% fat)
Some fresh, finely chopped garlic or a pinch of shrimp granules
salt
Pepper (both to taste)
and who likes or likes to have some fresh finely chopped herbs, the 8 KräuterTK mixture of discounters tuts even if you have nothing fresh there.

Cream and sour cream blend in to create a creamy relationship, so the result is wonderfully spread.

Now we devote ourselves to the rest, wash the spring onions and cut into fine rings, as well as the ham if you bought it in one piece. This is put aside until the dough has rested for an hour.

Now we throw the oven on (who wants to put baking paper on the sheets please note the temperature, there should be 200 degrees otherwise the paper burns if you're unlucky)

The dough is now divided and rolled out to the size of the sheet, after he has found his place on the 2 sheets (or even on a grid with baking paper), it gives him another 15 minutes to relax.

Then a layer of cream comes on it (if the cream bowl is empty and on both dough pieces a thin layer of cream, it is just right)

Then the onion rings and the ham are spread on it, with very large spring onions it may be that some rings are left over, with small onions you can still dice a normal onion ...

Now the whole thing is allowed to go into the oven, it is best to keep an eye on the stove, as soon as the coating throws bubbles and a quarter of the rim is crispy brown, the tarte is good (depends entirely on the oven). I wish everyone good luck!

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