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"Schnitz und drunder" with fried chicken! Livestream from 11.00 am
by Simon Balissat
Tarte flambée with celeriac and apple soup
9.11.2020
Translation: machine translated
Every week I cook in the livestream - and you're there. On Mondays and Thursdays there's food from the first-person perspective and my kitchen. Today it's tarte flambée and an apple and celeriac soup.
Flammkuchen is quickly dismissed as "Alsatian pizza". But the thin flatbread is so much more than that. Or rather: so different from pizza. The sweet onions are the ideal partner for the smoky bacon. What the tarte flambée lacks in umami in the form of tomatoes, it makes up for with creamy sour cream. The tarte flambée also offers more scope for experimentation. While I'm a purist when it comes to pizza, I like to top tarte flambée with ingredients such as salmon or raspberries.
Today's tarte flambée is accompanied by a celeriac and apple soup.
Ingredients for two people
Flammkuchen
- 110 grams of flour
- 10 ml olive oil
- 50 ml water
- 1 pinch of salt
- 200 ml sour cream
- 2 onions, cut into rings
- 4 slices of bacon, cut into strips
Celery and apple soup
- ½ bunch of spring onions, chopped with the green part
- 100 g apple, cut into cubes
- 100 g celeriac, cut into cubes
- 4 dl vegetable stock
- 1 dl full cream
- 1 pinch of sugar
- 1 pinch of curry powder
Recipe
Flammkuchen
- Knead the ingredients up to and including the salt for about 10 minutes until the dough is soft and velvety, by hand or in the machine.
- Let the dough stand in a bowl, covered, for half an hour
- Cut the dough in half, roll out as thinly as possible and place on a baking tray lined with baking paper
- First spread sour cream, then onions and bacon, season with salt and pepper
- Preheat the oven as high as possible, at least 250 °C, more is better
- Bake the tarte flambée in the oven for approx. 10 minutes
Celery and apple soup
- Sauté spring onions in butter or olive oil
- Add celery and apples, sauté a little, then deglaze with 1 dl vegetable stock and cook until soft
- Mash the soup base and pour in enough stock until it thickens but is no longer a paste
- Add the cream and bring to the boil again briefly
- Add the curry powder, season with salt and pepper and beat again with a hand blender until frothy
You can find the other episodes of the series here
Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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