This tarte with South Tyrolean mountain cheese is so delicious that we can well imagine that once you’ve tried it, you’ll be serving it regularly from now on. It’s simply delicious, so quick to make and just the perfect dinner!
And so that it doesn’t get boring at some point, you can of course vary it freely and make the tarte flambée taste a little different each time, for example by using a pear instead of an apple, trying out different types of pumpkin and cheese, preparing it with South Tyrolean bacon etc. There are no limits to your imagination.
What you should not change, however, is the basic recipe for the tarte dough, because it really is perfect and sure to succeed as it is!
For four small (or two large) tarte you need the following ingredients:
For the dough
500 g spelt flour
1 tsp salt
1 pinch of sugar
4 tbsp olive oil
250 ml water
some flour for rolling out
Für den Belag
For the topping
2 cups sour cream
1 red onion cut into rings
1 apple cut into very thin slices
200 g pumpkin of your choice in thin slices
300 g South Tyrolean mountain cheese grated
Salt, pepper, nutmeg and other spices to taste
Let’s get started right away with the preparation of the tarte:
Since the dough doesn’t need to rest, we can get the oven ready right away. Preheat the oven to 220°C top and bottom heat and line two baking trays with baking paper.
Now put all the ingredients for the dough into a bowl and knead them by hand into a smooth dough. If it is still a little crumbly, carefully add a little more water.
Now divide the dough into either four or two equal pieces and roll out thinly on a floured work surface and place the patties on the prepared baking trays.
Spread the sour cream evenly over the patties and season with salt, pepper and nutmeg. You can also sprinkle other spices on top, e.g. a mixture of herbs. However, we like it more puristic, so that the taste of pumpkin and apple comes out better.
Then sprinkle the grated mountain cheese over the flatbreads and top the tarte flambée with the finely ringed onions, apple slices and pumpkin slices. Drizzle a few drops of olive oil over the top.
Now place the tarte flambée in the preheated oven and bake at 220 degrees top and bottom heat for about 15 minutes until golden brown and crispy.
The tarte flambée with South Tyrolean mountain cheese goes perfectly with a white wine, such as the Cuvée Weiß 448 s.l.m. from the Girlan Winery.
We wish you “an Guatn”!
