Thaw Sausage In Microwave

potato and onion with goat cheese Tarte

From my fondness for Tarte I'm here so told before. Despite our enthusiasm for the first selbstgebacknen, crispy-spicy Tarte is then but again some time went into the country until I have time provided for supplies. But last week it was ready - still encamped some potatoes and red onions and crème fraiche and fresh goat cheese, which should be soon consumed times. So why pack the whole not a Tarte? The inspiration for the potato pizza was with brie and thyme of Steph - and as is always the case, my recipe exactly, just very different: o)


The Tarte is really quite stunning tasted! Like last time, the dough was wonderfully thin and crispy and the combination of red onions, goat cheese and thyme taste is simply awesome:) Only when the potato slices separated here the spirits - while I was actually quite tasty, they were my friend does not spicy enough - in other words, he wanted to a bit of bacon. , His o) The need for me but I think it's nice to eat once in a vegetarian quiche, and when used to flavor the potatoes really strong with pepper and salt, it tastes delicious real!


Only the dough was here a few goats, because he was extremely sticky and not roll out, but only with the help of plenty of flour on the sheet "splash" was - it took us to two people one that expands the dough on and one that holds the dough already extensive and ensures that they are not, meanwhile, pulled together again: o) So I can without reservation to the surface, suggest the dough but limited. Perhaps you consider yourself the dough so dear to a tried and approved recipes, such as what is found in Steph and Nicki .

recipe
for two very hungry people or four 10g with little hunger

fresh yeast dough


250g flour 1 / 4 teaspoon sugar 1 large pinch of salt


covering
3 large potatoes
large 1 red onion
150g crème fraîche
150g fresh goat cheese
1 tablespoon oil
1 teaspoon flour
salt, pepper
few sprigs of thyme
little olive oil for the tin

For the dough, the yeast crumble and a large bowl with 175 ml of warm water mix. A teaspoon of flour and sugar to enter and leave the whole, good for one hour covered.

Then pour rest of flour and salt to the yeast water and knead into a smooth dough. An hour to leave.

the oven to 230 degrees (convection 210 degrees) Preheat. Peel the potatoes for the topping and into very thin slices or slice. Peel the onion in half, and cut into very thin rings. The crème fraîche with 50g fresh goat cheese, olive oil and flour mix and strong season with salt and pepper. Thyme Wash, shake dry and strip the leaves from the branches.

grease a baking sheet with olive oil. Knead dough again and roll on the sheet by using flour and wide press. Spread the crème fraîche, goat cheese mixture. The potato slices overlapping on onion rings scattered over it. Other than blobs put goat cheese in between. Sprinkle with thyme leaves and Flammkuchen Season with salt and pepper from the mill. In oven for about 20 minutes, bake until it is crispy. Cut into pieces and serve immediately.


own source combination dough after Cornelia Schinharl, Sebastian Dickhaut: French Basics, Ideas for the covering from little curiosity shop