Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Knife
Oven mitts
Rolling pin
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Dough scraper
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 and salt in a bowl. Crumble in the yeast, mix in. Add the beetroot juice and oil, mix quickly using a dough scraper to create a soft dough, knead briefly, </kids cover and leave to rest for approx. 15 mins.
On a lightly floured surface, roll out the dough into a rectangle approx. 2 mm thick, cut into approx. 16 equal pieces, place on a tray lined with baking paper.
Beetroot dip
Remove the thyme leaves, mix in a bowl with the crème fraîche, beetroot juice and salt. Spread half of the dip over the pieces of dough, set aside the remaining dip.
Topping
Cut the onions in half, tear apart the cured ham, spread on top of the tarte flambée along with the diced beetroot.
To bake
Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Remove, spread the reserved beetroot dip on top of the tarte flambée.
| Serve with: | Lamb's lettuce |
|---|
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