The cookbook Oui, Chef with recipes by Michael Peters is garnished with a suburb of Marc Haeberlin, where they in the Auberge de l'Ill other Station made.
Today she is head chef at Stars restaurant Rendez-Vous de Chasse in Colmar and she describes her kitchen as a tribute to the French way of life.
from her cookbook I have chosen the tarte flambé and she was really wonderful. It is definitely a keeper and my contribution to BLOG EVENT XLI: SMOKING ALLOWED designed by Véronique from As God in Germany. Je suis
Désolée Véronique - unfortunately I have not even smoked, smoked bacon is bought.
========== REZKONV Recipe - RezkonvSuite v1.4
Title: Tarte - Tarte flambé
categories: tart, bacon
Quantity: 1 Sheet
250 grams of flour dough
405 1 / 2 pack. Dry
1 / 2 tsp salt
covering
250 grams 100 grams fresh cream cheese
1 egg 1 Tbsp. Potato starch
Black pepper salt
3 spring onions 150g streaky, smoked bacon
===== ============================ SOURCE =======================
"Oui, Chef" - Cooking with Michael Peters - My new
light French cuisine, GU-Verlag (2007)
- Edited * RK * 01.09.2009 by
- Claudia
mix for the dough in the flour with dry yeast and salt. Add the 130ml lukewarm water and knead into a smooth dough.
Cover dough rise in a warm place about 1 hour to leave until it has doubled. In the meantime, drain curd in a colander, then with crème fraîche, mix egg and potato starch, season with salt and pepper. Preheat the oven to 230 degrees. Spring onion into thin rings, bacon cut into small cubes or thin strips.
Tarteteig roll out very thinly and place on a plate. Prick dough several times with a fork and spread the cheese mixture. Bacon and green onions on top and bake on the middle rack for 5-8 minutes.
Dolce: dough should be enough, according to original recipe for a half baking sheets. However, I do not have the dough rolled out very thin and was thus only a baking sheet. Thus my baking time was 15 minutes long, plus I like it like particularly crisp.
=====
0 comments:
Post a Comment