Italian Tarte Flambée with Prosciutto di San Daniele and Grana Padano
Difficulty Easy
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Preparation  50 min
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Servings for
-
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-
Frank Oehler
Ingredients:
300g flour
250ml milk
20g yeast
5g salt
Pepper
For the topping:
300g ricotta or quark
6 egg yolks
300g crème fraiche
300g of Prosciutto di San Daniele
4 small onions or shallots, diced
Salt & pepper
300g grated Grana Padano
Preparation:
Pre-heat oven to 220° C.
Put the flour into a bowl and make a well. Dissolve the yeast in warm milk (ca. 40° C), add the salt then stir. Pour this mixture into the well and mix into a dough.
Put the dough on a working surface, knead it well then leave it to rest for 20 minutes.
Mix the quark, crème fraiche and egg yolks together. Season with salt and pepper (and a little nutmeg if wanted). Do not add too much salt as the Prosciutto is very tasty.
Roll out the dough on a lightly floured surface until it is about 2mm thick. Put on a baking tray lined with baking paper.
Spread a layer of about 2 mm of the egg mixture onto the pastry.
Dice the Prosciutto di San Daniele. Sprinkle first the Prosciutto, then the onions on top of the tarte and finally with Grana Padano, reserving a little for after baking the tarte.
Bake for 8 minutes at 220 degrees.
Add some more coarsely grated Grana Padano before serving.
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