Tarte flambée with sausages, onions and sour cream

Schwein -

Tarte flambée with sausages, onions and sour cream

(for 1 tarte flambée)

For the dough:
• 160 g flour
• 1/2 tsp salt
• 2 tablespoons olive oil
• 80 ml water

For covering:
• 1/2 cup sour cream
• 1 onion
• 1 Mettwurst
• coarse pepper
• 1 pinch of paprika powder
• 1 spring onion
• Piece of Grana Padano


Put all the ingredients for the dough into a mixing bowl. The dough should be kneaded for at least 3 minutes and the consistency should be moist but not sticky. Now place the pizza stone in the grill and light both burners. Peel the onion and cut into very fine strips.
Now roll out the dough thinly and place it on the pizza peel sprinkled with a little durum wheat semolina. Then spread sour cream on it, leaving 1 cm from the edge. Sprinkle the onions on top and cut the sausage, press out the sausage meat and spread it on the tarte flambée. Sprinkle the tarte flambée with a little coarse pepper and paprika powder.

Once the grill has reached a temperature of at least 250 °C, the tarte flambée can be placed on the hot pizza stone. It will then bake for around 15 minutes with the lid closed.
You can now grate some Grana Padano over the baked tarte flambée.

FIRE&FOOD Issue 03-2020

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