Hello lovelies,
this rainbow tarte flambée is my favorite autumn dish when I want to bring a little color to the table. On a paper-thin dough without yeast sit herbed crème fraîche, a little cheese and finely shaved vegetables in glowing stripes: purple red cabbage, orange carrots, deep red beets and yellow-green leek. Just looking at it puts me in a good mood.
I bake tarte flambée especially often in autumn anyway. If you prefer sweet and savory, my pear gorgonzola tarte flambée is a wonderful companion, and both of them side by side on the table are a real eye-catcher.
A dough that needs no yeast
For the tarte flambée dough you only need flour, salt, lukewarm water and olive oil. After a short knead it rests for 30 minutes, after which it rolls out very thinly. Because it doesn't rise, it turns lovely and crispy in the hot oven, and that is exactly how I like tarte flambée best.
I shave the vegetables into thin strips on a mandoline. That way they cook perfectly in the short baking time and still stay juicy. I always do the beets last, because they stain everything they touch. If you want to know more about them, my guide on how to cook beets covers cooking times, peeling and storing.
Our kids are allowed to help with the topping. Each of them gets one color, and then there is laying, shifting and debating whether the leek wouldn't look better next to the carrots. In the end every rainbow is a little different, and that is exactly how it should be.
I serve a green leaf salad with a light vinaigrette on the side. Cut into narrow strips, the two tarte flambées also stretch to 6 to 8 people as a starter or with drinks.
And if you still haven't had enough tarte flambée after that, be sure to try my potato tarte flambée with fennel, a wonderfully aromatic version with rosemary.
I can't wait to see your rainbows. Show me in which order you laid out the colors.
