Tomato Flambé

Name: Tomato Flambé
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1/2 cube (21 g) Yeast; 1/2 TEASPOON Sugar; 300 g Flour; 7-10 Tbsp Salt; 3 TABLESPOONS Oil; 150 g Onions; 1 collar Parsley; 500 g red and yellow cherry tomatoes; 150 g Fresh goat cheese (30 % fat in dry matter); 100 g Breakfast bacon in strips; 7-10 Tbsp Pepper; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1/2 cube (21 g) Yeast
1/2 TEASPOON Sugar
300 g Flour
7-10 Tbsp Salt
3 TABLESPOONS Oil
150 g Onions
1 collar Parsley
500 g red and yellow cherry tomatoes
150 g Fresh goat cheese (30 % fat in dry matter)
100 g Breakfast bacon in strips
7-10 Tbsp Pepper
baking paper

Directions

1
Crumble the yeast and mix with sugar until the yeast becomes liquid. (This saves the pre-dough.) Put flour, 1/4 teaspoon salt, oil and 150 ml lukewarm water in a bowl. Add mixed yeast and knead immediately to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. In the meantime peel and halve onions and cut them into rings. Wash parsley, dab dry and chop finely. Wash tomatoes, grate dry and cut in half. Mix the goat cheese with the parsley.
2
Halve the dough and roll out round (approx. 30 cm Ø). Spread half of the goat cheese on a base and cover with half of the tomatoes. Sprinkle half of the bacon on top and season with pepper. Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for 10-12 minutes. In the meantime, process the remaining dough and topping in the same way and bake. Serve the finished tarte flambée warm
3
30 minutes waiting time