Potato fig tarte flambée is a delicious and quick dish that you can easily prepare yourself. If you don’t want to prepare the tarte flambee dough yourself, you can use the ready-made dough from the refrigerated section for the tarte flambée. This base is perfect for then serving up a great tasting and looking meal in about 30 to 40 minutes. Flammkuchen is a specialty of the historic regions around the German-French border. It is made from yeast dough that is rolled out very thinly in the shape of a rectangle or oval and topped with crème fraîche or sour cream, thinly sliced red onions and ham/bacon. However, you can change the toppings as you wish. The tarte flambée is a bit reminiscent of a pizza, but the base is rolled out much thinner. I chose fresh figs, boiled potatoes and red onions for my vegetarian version of a flammkuchen. Deliciously fresh rosemary and a hint of honey provide that certain extra aroma.
The traditional German pizza, tarte flambee or Alsatian pizza, as the tarte flambée is also often called, should be rolled out and topped directly on the baking sheet or on baking paper, because otherwise transporting this wafer-thin crust and its toppings will be very difficult.
The tarte flambée is perfect as a small party appetizer. Bake the potato and fig tarte flambée and cut into small squares or strips. Arrange it on a serving tray and watch people devour it. Or keep it all to yourself for dinner for two with a nice glass of wine.
Flammkuchen are also very versatile. You are welcome to top the wafer-thin, crispy bases with a topping of your choice. You can use wild garlic, spring onions or leeks instead of onions. Try pear, pumpkin, apple slices, goat cheese and maple syrup. Only let your fantasies be the limit.
if you like our Potato fig tarte flambée, you might also be interested in these drink recipes:
- Pizza di pasta sfoglia
- Eggplant mini pizza with cashew cheese
- Ricotta cheese cake with fresh figs
- gooseberry cake
- even more from the oven
Potato fig tarte flambée with honey and rosemary
for the Flammkuchen dough:
- 600 G flour
- 20 G Yeast
- 6 tbsp. native olive oil*
- 1 prize kosher salt*
- 1 prize sugar
Tarte flambée topping:
- 200 G potatoes sticky
- 3-4 figs
- 1 Red onion
- 250 G Creme fraiche Cheese or sour cream
- 1 small Bunch of rosemary
- Black pepper*
- 2 tbsp. honey
- 2 spring onions
Prepare the Flammkuchen dough:
- Mix 300 ml of water with the pinches of salt and sugar. Crumble the yeast and dissolve in the water.
- Knead the flour with olive oil and the yeast water to form a smooth dough.
- Place the dough in a bowl, cover with a tea towel and let rise in a warm place for about 30 minutes.
- Wash the potatoes and boil them in their skins until soft. Then drain and let cool.
- Peel the onion and cut into thin rings.
- Wash and slice the figs.
- Peel the potatoes and also cut into slices.
- Rinse the rosemary and pluck the needles from the stems.
topping and baking.
- Preheat the oven to 250°C.
- Divide the flammkuchen dough into four parts.
- Roll out each portion of dough very thinly and spread with crème fraîche.
- Now cover with potatoes, figs, onions and rosemary.
- Season with sea salt and ground pepper.
- Drizzle some honey over it.
- Bake in the oven for about 7 to 8 minutes. (successively)
- Serve with finely chopped spring onion rings.