Gluten-free Tarte Flambée with Buckwheat Flour

Preparation time: approx. 50 min

Difficulty: easy

Preparation:

Preheat the pizza stone on your grill or in the oven (at 250°C with both lower and upper heat) for 15 minutes.

Meanwhile, for the dough, put all the dry ingredients in a bowl and then add olive oil and water. Knead well until a homogeneous, smooth dough is formed.

Then roll it out as thinly as possible on a layer of baking paper.

For the cream, stir all the ingredients in a bowl until smooth and then spread evenly over the dough.

For the topping, quarter the cherry tomatoes, slice the onions into rings, and finely chop the capers. For best results, use the small Fly Wheel Cut Knife S. Distribute everything over the cream as desired.

Now transport the dough together with the baking paper onto the preheated pizza stone and bake the tarte flambée on it for 8-15 minutes. Once the dough is crispy and well browned, the tarte flambée is ready.

The time differs greatly depending on whether you make the tarte flambée in the oven or on the grill and also how hot your grill gets. At 250°C – 300°C, the tarte flambée only takes 8 minutes on the grill.

Wishing you the best of luck

Lisa, from kochmitherz.at

Ingredients: for 2 servings

For the dough:
200g buckwheat flour
2 tsp psyllium husks, ground
1 tsp salt
2 tbsp olive oil
100ml water

For the cream:
150g sour cream
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp mustard
1 tsp rosemary, finely chopped
Some salt
Some pepper

For topping:
100-150 g cherry tomatoes
1 onion
1-2 tsp capers, finely chopped