Tarte Flambée with Spring Herbs
Tarte flambée with spring herbs - Colorful and super aromatic
Healthy, because
Even smarter
Nutritional values
Onions contain flavonoids called quercetin, which stimulate defense cells and regulate cholesterol levels. Wild garlic provides the body with a concentrated package of vital substances, including plenty of chorophyll. This plant pigment is important for blood formation, among other things, and plays a role in the elimination of toxins.
If you wish, you can prepare a larger quantity of yeast dough and freeze the leftovers in portions. After thawing, simply let rise as described and continue processing.
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 36 mg |
Ingredients
- Ingredients
- 16 ozs whole spelt flour (+ 2 tablespoons for working)
- salt
- ¼ cube fresh Yeast
- 1 ¾ ozs fresh Wild garlic (With onion)
- 4 ozs red onions
- 10 ozs Sour cream
- peppers
- 1 oz young Goutweed
- 1 Tbsp red Pepper berries
Preparation steps
For the dough, sift flour into a bowl, mix with 1 tsp salt, and make a well in the center. Crumble the yeast and mix well with 8 ounce water. Pour the yeast water into the flour well and knead everything into a smooth dough. Cover the dough and let it rise overnight.
The next day, line 2 baking sheets with baking paper. For the topping, wash wild garlic and pat dry. Peel onions and cut into fine rings.
Knead dough on a floured work surface, press apart with the heel of your hand to form oval patties and place on the prepared trays. Mix the sour cream until smooth, spread a thin layer on the patties, season with salt and pepper, top with onion slices and wild garlic and bake one after the other in a preheated oven at 220 °C / 425 °F for 15 minutes.
Meanwhile, wash goutweed and shake dry. Remove the tarte flambée, sprinkle with red pepper berries and goutweed leaves and serve.
