Читать книгу Kingitud maitsed - Evelin Ilves - Страница 16

“Alsatian villages are truly magical at Christmas time, and the cuisine there is the world’s best,” my girlfriend, who lives in Strasbourg, said one December morning, and suggested we visit a small porcelain factory near the border. There, one could peek into the factory and exchange a few words with the women who hand painted the dishes. Afterwards, we could enjoy lunch at an ancient village sheltered, like a pearl, between the fields. The name of the small place where we stopped was Riquewihr. We had to park the car on the edge of the small town, because the streets were so narrow that it was easier to walk – an authentic medieval environment. Every respectable eatery served the local speciality, which was unknown to me at the time – tarte flambée. And the fact that the best things in the world are usually the simplest was proven that time by the Riquewihr chef, when we asked him for the secret to this salty delicacy.

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DOUGH

150 ML WATER

2 TBSP VEGETABLE OIL

½ TSP GROUND SEA SALT

½ TSP WHITE SUGAR

250 G WHEAT FLOUR (YOU CAN ADD ⅓ WHOLE-GRAIN SPELTA)

15 G FRESH YEAST OR 1 PACKAGE OF DRY YEAST

FILLING

200 G SMOKED BACON

3 ONIONS, CHOPPED

200 G THICK SOUR CREAM

200 G UNFLAVOURED CREAM CHEESE

GROUND SEA SALT

FRESHLY GROUND BLACK PEPPER

For the dough, rub the yeast into a smooth mass with a little lukewarm water and sugar; add the remaining water, salt and oil. Sift in the flour and knead into thick dough. This should take about 5 minutes. Cover with a towel and set aside in a warm place to rise.

Stir the room-temperature cream cheese and the sour cream into a uniform cream using a hand whisk. Season with salt and pepper. Cut the bacon into strips about 3 cm long. Chop the onion.

Roll out the dough until it is very thin, almost transparent. Place on a baking pan that is covered with baking paper. Spread the cream cheese mixture evenly and quickly onto the dough. Sprinkle on the bacon strips and onion. Bake in a preheated over at 180 ºC for about 15 to 20 minutes – until the dough is crisp and golden.

Depending on the season, garnish with fresh thyme, dandelion or marigold petals. Serve with a green salad. This tart is just as addictive as good Italian pizza!

⇒ You can filter the sour cream for an hour through a coffee filter to thicken it. The chef in Riquewihr used 30% sour cream.

⇒ Avoid diet cream cheeses, they crumble and ruin the dish. Use fresh and natural raw ingredients. If you like, choose a flavoured cream cheese.