Flammkuchen with persimon, bresaola and rocket
"P ersi- WHAT?" , the man asks and surveys his plate suspiciously. Actually, that looks pretty good, which I have just pushed into his hand. And it smells appetizingly freshly baked. But his is-there-for-something-again-strange-in-the-eater-eagle eyes, of course, equal to the yellow thin slices with the sun pattern targeted.
"Is that something from the sea? "The man has fears. "Nope, that's fruit. And it's called Persimon, "I let him know. "That still belongs." The man sniffs at the plate and then bites off a bit courageously. I have to grin. "Hm! That's good. "A bigger piece disappears. "Amazing! I would not have thought. It's subtle - but very interesting. What's that thing's called exactly? "
" Persimon. This is a kaki with a protected designation of origin ". I'll just say a little bit about the knowledge I just got: "It's from Spain and has been cultivated in a river valley near Valencia since the 18th century." "Oh, no kaki," the man relaxes. "I do not know when I last ate ..." The last Haps Flammkuchen disappears in his mouth. "Yeah, the taste is good," says the man happily. "Something juicy between peach and mango ... but not so perfumed. Still something else? "The plate is stretched out with. Looks like the Persimon has a new fan. I get off the kitchen angele the next tarte cake out of the oven and start cutting the orange-yellow fruit into thin slices.
Here comes the recipe for tarte flambée with persimmon, bresaola and rocket
220 g of flour + a little more
1 egg yolk - 2 tbsp oil + a little more
1 not too small pinch of salt
100 m 1 cup of water
1 cup of Schwand - 1 clove of garlic, pressed
4 spring onions
1 persimon (thin-shelled persimmon with firm pulp)
80 g Bresaola (Italian beef ham)
1 handful of raspberries
Salt & freshly ground pepper
The flour in Pour a bowl and knead with egg yolks, oil, water and salt in 2 minutes to a smooth dough. Wet the dough thinly with oil and allow to rest for 30 minutes at room temperature.
Mix the sour cream with the garlic and allow to steep.
Preheat the oven to 240 ° C.
Divide the dough in half. Dust the worktop with some flour and roll out two very thin pancakes. Place the flatbreads on a tray lined with baking paper and sprinkle with the garlic sour cream. Cut the white and light green of the spring onions into rings and spread on the slobber. Bake in the oven for about 7 minutes (or until the dough is crispy brown on the edge).
Cut the persimmon into thin slices. Cut the green of the spring onions into rings.
Remove the tarte flambée from the oven and allow to cool briefly. Cover with persimmon and bresaola.
