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Tarte Flambée Alsacienne aux Champignons et Gruyère
A delightful variation of the Alsatian Tarte Flambée, this version features a thin, crispy crust topped with a creamy base, sautéed mushrooms, and melted Gruyère cheese. It's a sophisticated yet simple appetizer or light meal.
🧂 Ainekset
- 250 g All-purpose flour
- 125 ml Water, lukewarm
- 2 tbsp Olive oil
- 1/2 tsp Salt
- 200 g Crème fraîche
- 100 g Sour cream
- 1 Garlic clove, minced
- 250 g Mushrooms (e.g., cremini or button), thinly sliced
- 1 tbsp Butter
- 150 g Gruyère cheese, grated
- 2 tbsp Fresh chives, chopped, for garnish
- to taste Black pepper
👨🍳 Ohjeet
- 1
For the dough: In a bowl, combine flour and salt. Gradually add lukewarm water and olive oil, mixing until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let rest for at least 30 minutes.
💡 Ammattilaisvinkit: The dough should be very thin, so a good rest is important for elasticity. - 2
While the dough rests, prepare the topping: In a small bowl, whisk together crème fraîche, sour cream, minced garlic, salt, and pepper. Set aside.
💡 Ammattilaisvinkit: Ensure the garlic is finely minced or even grated for a smoother texture. - 3
In a skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes. Season with salt and pepper.
💡 Ammattilaisvinkit: Don't overcrowd the pan; cook mushrooms in batches if necessary to ensure they sauté rather than steam. - 4
Preheat your oven to its highest setting (usually 250°C / 475°F), preferably with a pizza stone or baking sheet inside.
💡 Ammattilaisvinkit: A very hot oven is crucial for a crispy crust. - 5
Divide the dough into 2-3 portions. On a lightly floured surface, roll out each portion as thinly as possible into an oval or rectangular shape. Transfer the dough to a piece of parchment paper.
💡 Ammattilaisvinkit: Aim for a thickness of about 1-2 mm. The thinner, the better! - 6
Spread a thin layer of the crème fraîche mixture over the dough, leaving a small border. Scatter the sautéed mushrooms evenly over the top, followed by the grated Gruyère cheese.
💡 Ammattilaisvinkit: Don't overload the tarte with toppings, as this can make the crust soggy. - 7
Carefully slide the parchment paper with the tarte onto the preheated pizza stone or baking sheet in the oven. Bake for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly.
💡 Ammattilaisvinkit: Keep an eye on it, as baking time can vary greatly depending on your oven. - 8
Remove from the oven, sprinkle with fresh chives, and serve immediately.
💡 Ammattilaisvinkit: Tarte Flambée is best enjoyed piping hot.
💡 Ammattilaisvinkit
- ✓For an even crispier crust, bake directly on a preheated pizza stone.
- ✓If you don't have Gruyère, Emmental or even a good quality Swiss cheese can be substituted.
- ✓The dough can be made ahead of time and refrigerated for up to 24 hours.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add thinly sliced leeks sautéed with the mushrooms.
- Incorporate some crispy lardons (French bacon) for a more traditional flavor profile.
- A touch of nutmeg can be added to the crème fraîche mixture.