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Ingredients
| 0,5 tsp tsp | Sugar Sugar | ||
| 10 g g | Fresh Yeast Fresh Yeast | ||
| 250 g g | Flour Flour | ||
| 1 pinches pinch | Salt Salt | ||
| 2 tbsp tbsp | Olive Oil Olive Oil | ||
| 400 g g | Potato Potato | ||
| 30 g g | Wild Garlic Wild Garlic | ||
| 200 g g | Crème Fraîche Crème Fraîche | ||
| 250 g g | Pepper
Pepper (Green) | ||
| 150 g g | Ham
Ham (Italian) | ||
| 1 pinches pinch | Baking Powder Baking Powder |
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Create new shopping listWild Garlic Tart with Potatoes, Peppers and Ham
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Method
Flatbread:
- Crumble the yeast and dissolve with sugar in 125 ml of lukewarm water. Mix with flour, 1 tsp salt and oil to a smooth dough. Leave to go in a warm place for about 1 hour. Divide the dough into 4 portions and roll out very thinly on a little flour.
- Bake the flatbreads one after the other in the preheated oven at 225 ° C for about 10 minutes.
Topping:
- Meanwhile peel, wash and slice the potatoes, boil in salted water for 4-5 minutes, allow to drain.
- Clean and chop wild garlic, and crème fraiche adding salt and pepper to taste. Remove the skin from peppers cut into julienne strips.
- Evenly spread crème fraiche mix on top of the flatbread. Cover with potatoes, peppers, lightly add salt and pepper.
- Slice and spread Italian ham. Cut remaining wild garlic into strips, add before serving.
