Italian Tarte Flambée with Prosciutto di San Daniele and Grana Padano

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Italian Tarte Flambée with Prosciutto di San Daniele and Grana Padano
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Details

. Difficulty: Easy . Serves: 4 people . Preparation time: 50 minutes . Variety: Pizza and flat bread

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.
Frank Oehler
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