👨‍🍳 Instrucțiuni

1. 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.

   💡 Sfaturi Profesioniste: The dough should be very thin, so a good rest is important for elasticity.
2. 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.

   💡 Sfaturi Profesioniste: Ensure the garlic is finely minced or even grated for a smoother texture.
3. 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.

   💡 Sfaturi Profesioniste: Don't overcrowd the pan; cook mushrooms in batches if necessary to ensure they sauté rather than steam.
4. 4

   Preheat your oven to its highest setting (usually 250°C / 475°F), preferably with a pizza stone or baking sheet inside.

   💡 Sfaturi Profesioniste: A very hot oven is crucial for a crispy crust.
5. 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.

   💡 Sfaturi Profesioniste: Aim for a thickness of about 1-2 mm. The thinner, the better!
6. 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.

   💡 Sfaturi Profesioniste: Don't overload the tarte with toppings, as this can make the crust soggy.
7. 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.

   💡 Sfaturi Profesioniste: Keep an eye on it, as baking time can vary greatly depending on your oven.
8. 8

   Remove from the oven, sprinkle with fresh chives, and serve immediately.

   💡 Sfaturi Profesioniste: Tarte Flambée is best enjoyed piping hot.