Description
Interestingly it turns out, almost all the dishes from Alsace attributed to German or Swiss cuisine. It is unfair, wrong and wrong. Probably, the stereotypes. However, this dish appeared one in France, not anywhere else!
Ingredients
-
Flour
150 g
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Trout
300 g
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Almonds
100 g
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Yeast
10 g
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Cream cheese
240 g
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Tomato
80 g
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Tarragon
1 Tbsp
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Salt
0.5 tsp
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Water
100 ml
Cooking
Mix flour with almond flakes.
In the same bowl, crumble 10 g of yeast (on a small grater).
Pour the water and begin to knead the dough.
As soon as the mass has become homogeneous, and made her a ball and leave to rise for 1 hour at room temperature.
Meanwhile, prepare the "stuffing". For this finely chop the dried tomatoes by removing them from the excess oil.
Mix them with cream cheese.
The risen dough roll out to a thickness of about 3 mm.
Cut out a circle the size of the intended plate.
Evenly spread on top of tomato-curd, retreating from the edge of the circle about a centimeter. Put it in the bottom of a preheated 240 degree oven for 15 minutes.
At that time, prepare the fish: break smoked trout into medium pieces.
Take out the baked tart from the oven and sprinkle with dried tarragon.
On top lay the pieces of fish and place into the oven for 5-7 minutes.
Please note that the edges of the dough should be well roasted. If not, keep in oven a little longer.
What could be tastier than a slice of this tart with a breath of "severe" Alsatian white wine!
This dish has the strong tinge of winter, but with success can be enjoyed even in summer.
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