Potato Tarte Flambée with Fennel and Rosemary

Prep 25 min·Cook 30 min·Total 85 min·4 servings (2 tarte flambées)·VEGETARIAN·510 kcal

Ingredients

For the dough

300 gr (10.6 oz.) rye flour (or half rye flour, half wheat flour)
1 tsp salt
180 ml (3/4 cup) water (lukewarm)
2 Tbsp olive oil

For the topping

2-3 waxy potatoes (about 300 gr (10.6 oz.))
1 fennel bulb
1 onion
100 gr (3.5 oz.) sour cream (or crème fraîche)
100 gr (3.5 oz.) grated cheese (for example mountain cheese)
2 sprigs fresh rosemary
salt (to taste)
pepper (to taste)

Equipment: Large bowl, Clean kitchen towel, Rolling pin, Mandoline or vegetable slicer, Grater, 2 baking sheets lined with parchment

Instructions

Make the dough

1.Mix the rye flour and salt in a large bowl. Add the lukewarm water and olive oil and knead everything by hand or with a stand mixer into a smooth dough. If it is still sticky, add a little flour.
2.Shape the dough into a ball, cover it with a clean kitchen towel and let it rest for 30 minutes.

Prepare the topping

1.Wash the potatoes, peel them if you like and slice them paper-thin on the mandoline.
2.Wash the fennel and slice it thinly as well. Peel the onion and slice it into thin rings. Grate the cheese.
3.Season the sour cream with salt and pepper.

Roll out, top and bake

1.Preheat the oven to 220°C (430°F) conventional heat. Halve the dough and roll each half out thinly on a floured surface. Place them on the lined baking sheets.
2.Spread the sour cream over both bases, leaving a narrow border. Arrange the potato slices, fennel and onion rings on top.
3.Scatter the cheese over the top, season with salt and pepper and sprinkle with rosemary needles.
4.Bake the tarte flambées for 25 to 30 minutes until the crust and cheese are golden. Serve hot, cut into pieces.

Notes

Tip from my kitchen: slice the potatoes and fennel really thinly, that is the whole secret, then they cook without precooking and turn slightly crispy at the edges. The rye dough is firmer than pizza dough, so roll it out on plenty of flour and a little thinner than you think. With a fan oven at 200°C (390°F) you can bake both sheets at once and swap them halfway, with conventional heat bake them one after the other. If you like, scatter a few walnuts over the top before baking, they go wonderfully with the rosemary. A green salad with a tangy dressing is perfect alongside.

Nutrition per serving: 510 kcal · 17 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook