Tarte Flambée with Spinach, Potato and Smoked Mozzarella
Ideal to share at family gatherings.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 1:15 hours |
- Cook Time : 30 mins
1 C (250 ml / 155 g) bread flour
¼ tsp (1.25 ml) salt
100 ml tepid water
1 tsp (5 ml) olive oil
1 Tbsp (15 ml) butter
1 (450 g) bag Findus Spinach, defrosted
1 Tbsp (15 ml) garlic, finely chopped
2 tsp (10 ml) thyme, finely chopped
½ tsp (2.5 ml) salt
pinch finely ground black pepper
2 Tbsp (30 ml) crème fraîche
1 (150 g) medium potato, boiled
150 g smoked mozzarella, thinly sliced
¼ C (18 g) Parmesan cheese, finely grated
handful basil leaves
Combine the flour, yeast and salt. Pour in the water and oil and knead for 5 minutes. Using your hands, form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap and place in a warm place to rise for about 1 hour, until doubled in size.
Heat the butter in a large frying pan over medium heat, add the onions and sauté for 5 minutes.
Place the Findus Spinach into a fine sieve. Using the back of a wooden spoon, press the Findus spinach to squeeze out all of the excess water.
Add the Findus Spinach, garlic, thyme, salt and pepper to the onions and sauté for 2 minutes. Allow the mixture to cool for 15 minutes.
Preheat the oven to 200 °C.
Using your hands, knock the dough down to remove the air. On a clean, lightly floured surface, roll the dough out to a rectangular shape 30 cm x 20 cm. Place the dough onto a lightly greased oven tray or on a tray lined with a baking mat.
Spread the crème fraîche over the dough. Spread the spinach mixture over the crème fraiche. Peel the boiled potato and cut into thin slices. Arrange the slices of potato over the spinach and top with a layer of mozzarella.
Bake for 15-18 minutes until the cheese has melted and the crust is crispy and golden. Scatter the Parmesan cheese and basil over the top. Cut into 8 slices.
TIP: Serve the tarte flambée with an Italian caprese salad or a simple green salad with balsamic dressing.