Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Fork
Measuring cup
Oven mitts
Peeler
Rolling pin
Tablespoon
Teaspoon
Timer
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Mix the flour, turmeric and salt in a bowl. Crumble in the yeast, mix in. Add the water and oil, mix, combine quickly to form a soft dough, knead briefly, cover and leave to rest for approx. 15 mins.
Topping
Halve the dough, shape into two balls. On a lightly floured surface, roll both into rectangles approx. 3 mm thick, place on two trays lined with baking paper. Prick the dough firmly with a fork. Spread the crème fraîche on top, leaving a border of approx. 1 cm all the way around.
Peel the carrots, cut into slices approx. 5 mm thick, arrange on top. Drizzle with oil, season with salt.
To bake
Approx. 20 mins. per tray on the bottom shelf of an oven preheated to 240°C. Remove, coarsely chop the pistachios, sprinkle half over the tarte flambée. Bake the second tarte flambée.
| Tip: | Mix the zest of one organic lime with 2 tbsp of lime juice, drizzle over the tarte flambée. |
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