🥔🥬 Tarte Flambée with Spinach, Onion, and Potato
🧄 Ingredients (Serves 2–4):
Dough:
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250 g (2 cups) all-purpose flour
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2 tbsp olive oil
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1/2 tsp salt
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~100 ml (just under 1/2 cup) water (adjust as needed)
Topping:
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150 g (about 2/3 cup) crème fraîche or sour cream
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100 g (3.5 oz) fresh spinach, chopped (or frozen, thawed and squeezed dry)
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1 small potato, very thinly sliced (Yukon Gold or waxy type preferred)
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1 medium red or yellow onion, thinly sliced
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1 garlic clove, minced (optional)
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Salt and black pepper
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Nutmeg (a pinch, optional)
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Olive oil for drizzling
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Optional: a little grated cheese (e.g. Gruyère or Emmental)
👨🍳 Instructions:
1. Make the Dough:
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Combine flour, salt, and olive oil in a bowl. Gradually add water and knead until you have a smooth, elastic dough (5–7 minutes). Cover and let rest while you prepare toppings.
2. Prep the Veggies:
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Potato: Slice very thinly (ideally with a mandoline) and soak in cold water for 10 minutes, then pat dry.
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Spinach: Wilt fresh spinach in a pan with a bit of oil and garlic, then squeeze out any moisture and chop roughly.
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Onion: Thinly slice and optionally sauté for 3–5 minutes to soften (or use raw for sharper flavor).
3. Preheat Oven:
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Heat to 250°C / 480°F (or the highest temp your oven allows). Place a baking stone or inverted baking sheet inside to preheat.
4. Assemble:
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Roll the dough out paper-thin on parchment.
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Spread a thin layer of crème fraîche evenly across the dough.
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Distribute spinach, potato slices, and onions evenly.
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Season with salt, pepper, and nutmeg. Drizzle lightly with olive oil.
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Optional: sprinkle with a small amount of grated cheese.
5. Bake:
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Transfer parchment with the tart onto the preheated baking surface.
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Bake for 8–12 minutes, until the crust is crisp and golden and potatoes are tender.
6. Serve:
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Slice and serve immediately. It pairs wonderfully with a simple green salad or a dry Riesling.