Zucchini, Fennel and Goat Cheese or Tomato, Zucchini and Feta Cheese Tarte Flambé
- 21g fresh yeast (approx. 1/2 cube)
- 600g all-purpose flour, you can also use whole wheat flour
- 1 teaspoon sugar
- 250g sour cream
- 150g creme fraiche
- Salt and pepper
- 3 ripe tomatoes, sliced
- 3 yellow and green zucchini, sliced
- 2 fennel bulbs, sliced
- 200g feta cheese
- 200g goat cheese
- 2 bay leaves
- In a small bowl break up the yeast into smaller pieces using your hands. Sprinkle with sugar and mix until the yeast becomes turns liquid-y.
- In a larger mixing bowl, add flour, 1/2 teaspoon salt, oil, 300ml luke-warm water and the yeast-sugar mixture.
- Using the kneading hook of you electric hand-held beater, knead the dough until it just starts to come together. Then with your hands knead into a smooth dough ball. Place the dough back into the bowl and cover with a warm damp cloth. Put in a warm dry place to rise for approx. 45 minutes.
- Whisk the sour cream and crème fraiche together until smooth. Season with salt and pepper.
- Pre-heat the oven to 225 degrees C. Line a baking tray with baking paper. Divide the dough into four portions.
- Roll one portion on a floured surface in a 2-3mm thin oval (approx. 25 x 35cm).
- Place on the baking tray and allow to rest for another 20 minutes. Cover the remaining dough balls.
- Spread 1/4 of the sour cream and crème fraiche mixture on each rolled out oval, on two of the ovals spread with slices of tomatoes, zucchini and sprinkle with feta cheese. On the other two arrange zucchini and fennel slices, then break of chunks of goat cheese and scatter over the vegetables.
- Bake in the oven on the lowest rack for 8-10 minutes. Take out, cut into pieces and serve immediately.
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