There is a song in a German tv ad for a baked cake in a glass container – “…hätt’ ich Dich heut’ erwartet, hätt’ ich Kuuuchen gemacht…!” – it means more or less “if I expected you to come and visit, I would have made cake” ;) It was well known back in the 80s – I bought several of those cakes – but mostly because the glass containers were perfect to give pudding a nice shape ;))
Even though cake is a good thing to serve, but today I am serving something savory to my guests: Tarte Flambée – delicious and easy to prepare. And to be honest – cake all the time? Sometimes you need something else… ;)
The recipe for these Tarte Flambée with Goat Cheese and Fresh Figs was created as part of a cooperation with Arla Kærgården to celebrate the 10th birthday of Arla Kærgården®*. I made already several recipes – so did 4 other bloggers you can see on the picture below. The result of this collaboration is an online e-book, you can find here: Arla Kærgården Blogger Backbuch. If you want to know more, take a look here (in German).
If you ever made tarte flambée, you know you can feed many people very easily. You can prepare the dough in advance (the dough does not mind if he has to wait a bit longer until you use it) – while the dough is rising, you can heat up the oven, prepare the rest and when everybody is there, you just have to roll out the dough and finish the tarts. You can make smaller ones, so everybody gets it’s own, or you make a big one and cut it into pieces when done. You can choose your topping – go for the one here in the recipe or try the classic one with bacon and onions – maybe something more adventurous or maybe sweet? There are endless possibilities :)
If you are a clever host, you let your guests help – let them roll out the dough and do the topping – this way you have less to do and you can all talk and have a wine wile working together ;)
INGREDIENTS / ZUTATEN
For the dough:
0.4 oz. (12g) fresh yeast
1/2 tsp. sugar
2 1/3 cups (300g) all-purpose flour
1/4 tsp. salt
2.1 oz. (60g) Arla Kærgården
1 1/4 cups (300ml) lukewarm water
For the topping:
7 oz. (200g) sour cream
3 tbsp. milk
1 spring of rosemary
1 spring onion
salt, pepper
3.5 oz. (100g) goat cheese (roll)
2-3 figs
2 tbsp. honey
Für den Teig:
1/4 Würfel (12g) Hefe
1/2 TL Zucker
300g Mehl (Type 405)
1/4 TL Salz
60g Arla Kærgården
300ml lauwarmes Wasser
Für das Topping:
200g Schmand
3 EL Milch
1 Zweig Rosmarin
1 Frühlingszwiebel
Salz, Pfeffer
100g Ziegenkäse (Rolle)
2-3 Feigen
2 EL Honig
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 480˚F (250°C) – if you have a pizza stone, leave it in the oven to heat up as well – you can also use a regular baking sheet and place it in the lower 1/3 of the oven. Wash the rosemary, remove the leaves and chop finely – keep some untouched for the decoration. Mix the sour cream with the milk, add the chopped rosemary and season with salt and pepper. Cut the goat cheese roll into thin slices, wash the figs and quarter. Cut the spring onion into rings. Set aside.
3. Cut the dough into 4 eaqual pieces and roll out each very thin on a floured surface. Place two of those dough pieces on a baking parchment. Spread the sour cream mix on top and place some goat cheese slices on top – season with salt and pepper. Place the baking parchment with the dough pieces on the pizza stone or baking sheet and bake for 10-12 minutes. Take out of the oven and the other two tarte flambée. Add the figs on top, drizzle with honey and sprinkle with the spring onions and rosemary – serve warm.
2. Den Ofen auf 250°C (480°F) vorheizen – wer einen Pizzastein hat, kann diesen mit dem Ofen zusammen aufheizen – ansonsten ein Blech im unteren Drittel des Ofens lassen. Den Rosmarin waschen, zupfen und kleinhacken – ein paar der Nadeln für die Dekoration ganz lassen und zur Seite legen. Den Schmand mit der Milch verrühren, kleingehackten Rosmarin zugeben, mit Salz und Pfeffer würzen und alles gut verrühren. Die Ziegenkäserolle in dünne Scheiben schneiden, die Feigen waschen und in Spalten schneiden. Die Frühlingszwiebel waschen und ebenfalls in dünne Scheiben schneiden. Alles zur Seite stellen.
3. Den gegangenen Teig in 4 Portionen teilen und auf einer bemehlten Fläche jeweils zu einem großen dünnen Fladen ausrollen. Jeweils zwei Fladen auf ein großes Stück Backpapier legen. Den Schmand-Mix aufteilen und auf den Teig streichen, die Ziegenkäsescheiben auf dem Schmand verteilen und nach Belieben noch einmal mit Salz und Pfeffer würzen. Jeweils zwei Fladen mit dem Backpapier auf den Pizzastein/das Backblech legen und für 10-12 Minuten backen. Herausnehmen und die beiden anderen Fladen ebenso lange backen. Die fertigen Flammkuchen mit den Feigen belegen, mit Honig beträufeln und die Frühlingszwiebeln darüberstreuen und evtl. mit Rosmarin dekorieren – warm servieren.
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Here is a version of the recipe you can print easily.
Tarte Flambée with Goat Cheese & Fresh Figs
- Prep Time: 25
- Cook Time: 12
- Total Time: 90
Ingredients
For the dough
- 0.4 oz. (12g) fresh yeast
- 1/2 tsp. sugar
- 2 1/3 cups (300g) all-purpose flour
- 1/4 tsp. salt
- 2.1 oz. (60g) Arla Kærgården
- 1 1/4 cups (300ml) lukewarm water
For the topping
- 7 oz. (200g) sour cream
- 3 tbsp. milk
- 1 spring of rosemary
- 1 spring onion
- salt, pepper
- 3.5 oz. (100g) goat cheese (roll)
- 2–3 figs
- 2 tbsp. honey
Instructions
- Add the yeast to a small bowl or cup, add the sugar and mix until the yeast liquifies. Add the flour and salt to a large bowl and mix. Add the liquid yeast, fat and water and mix until you get a nice smooth dough. Cover with a kitchen towel and let rise in a warm place for about 30-40 minutes.
- Preheat the oven to 480˚F (250°C) – if you have a pizza stone, leave it in the oven to heat up as well – you can also use a regular baking sheet and place it in the lower 1/3 of the oven. Wash the rosemary, remove the leaves and chop finely – keep some untouched for the decoration. Mix the sour cream with the milk, add the chopped rosemary and season with salt and pepper. Cut the goat cheese roll into thin slices, wash the figs and quarter. Cut the spring onion into rings. Set aside.
- Cut the dough into 4 eaqual pieces and roll out each very thin on a floured surface. Place two of those dough pieces on a baking parchment. Spread the sour cream mix on top and place some goat cheese slices on top – season with salt and pepper. Place the baking parchment with the dough pieces on the pizza stone or baking sheet and bake for 10-12 minutes. Take out of the oven and the other two tarte flambée. Add the figs on top, drizzle with honey and sprinkle with the spring onions and rosemary – serve warm.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4
*I have partnered with Arla to bring you this Tarte Flambée. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
