Potato and Fig Tarte Flambée
Potato and fig tarte flambée - Alsatian specialty reinterpreted
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.
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 19 g |
Ingredients
- 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
Kitchen utensils
Preparation steps
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.
Along the way, wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. Drain, drain and allow to steam.
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.
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.
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.
