Wild Garlic Tart with Potatoes, Peppers and Italian Ham
- 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 plates one after the other in the preheated oven at 225 ° C for about 10 minutes.
- Meanwhile peel, wash and slice the potatoes, boil in salted water for 4-5 minutes, allow to drain.
- Clean wild garlic, chop and mix with and crème fraîche, add salt and pepper to taste. Remove the skin from peppers and cut into small strips.
- Spread flatbread with the crème fraiche mix. Cover with potatoes, peppers, lightly add salt and pepper. Slice and spread Italian ham. Cut remaining wild garlic into strips, add before serving.