Variation On A Classic Dish

Potato and Fig Tarte Flambée

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Average: 5 (2 votes)
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Potato and Fig Tarte Flambée

Potato and fig tarte flambée - Alsatian specialty reinterpreted

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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
698
calories
Calories

Healthy, because

Even smarter

Nutritional values

Unlike white household sugar offers Honey vitamins, minerals and enzymes. The latter keep germs at bay, soothe mucous membranes irritated by coughing and accelerate wound healing.

If you like, you can replace the figs with other types of fruit: Pear and apple wedges work well. You can replace the rosemary with thyme or oregano, for example.

1 serving contains
(Percentage of daily recommendation)
Calorie698 cal.(33 %)
Protein18 g(18 %)
Fat25 g(22 %)
Carbohydrates99 g(66 %)
Sugar added6 g(24 %)
Roughage8.9 g(30 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K6.5 μg(11 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.5 mg(36 %)
Folate89 μg(30 %)
Pantothenic acid2 mg(33 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium899 mg(22 %)
Calcium103 mg(10 %)
Magnesium106 mg(35 %)
Iron7 mg(47 %)
Iodine11 μg(6 %)
Zinc3.3 mg(41 %)
Saturated fatty acids12.7 g
Uric acid188 mg
Cholesterol54 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
½ cube fresh Yeast (0.75 ounces)
½ tsp Raw cane sugar
14 ozs whole spelt flour
1 Tbsp whole spelt flour (to work)
salt
2 Tbsps olive oil
12 ozs waxy potatoes
6 fresh Figs
1 red onion
4 sprigs rosemary
½ organic lemon
9 ozs Crème fraiche
peppers
2 Tbsps honey
How healthy are the main ingredients?
potatohoneyolive oilrosemarysaltFigs
Preparation

Kitchen utensils

1 Rolling pin

Preparation steps

1.

Dissolve yeast and sugar in 6 ounces lukewarm water. Put 14 ounces flour with 1 pinch of salt in a bowl, add yeast water, and oil and knead everything into a smooth dough; add some more flour or water if needed. Form into a ball and let rise, covered, in a warm place for 1 hour.

2.

Along the way, wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. Drain, drain and allow to steam.

3.

Clean figs, wash and cut into thin slices. Peel the onion and cut into fine strips. Wash rosemary, shake dry and pluck off needles. Rinse lemon, rub dry, grate peel and squeeze juice. Mix crème fraîche with lemon zest and juice and season with salt and pepper.

4.

Divide yeast dough into 4 parts and roll out into thin patties (about 10" x 14" in size). Place each on 1 piece of baking paper and spread with crème fraîche. Cut potatoes into thin slices; then spread on patties with figs, onions and rosemary.

5.

Pull the first two patties onto a baking sheet and bake in a preheated oven at 200°C / 400°F for about 15 minutes until golden brown. Bake the remaining two tarte flambées in the same way. Cut the potato and fig tarte flambée into pieces and drizzle with honey.

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