Italian Tarte Flambée with Prosciutto di San Daniele and Grana Padano
This tarte flambée is simple to make. Roll out the dough, top with a Grana Padano sauce, and add a dash of prosciutto and onions for an Italian take on tarte flambée. It's crispy, salty, and delightfully cheesy—perfect for a crowd.
- FOR THE PASTRY:
- 2 cups all purpose flour
- 1 cup milk
- 7 teaspoons yeast (approx. 3 packets)
- 1 teaspoon salt
- Pepper, to taste
- Nutmeg, optional
- FOR TOPPINGS:
- 1 ¼ cup of ricotta
- 6 egg yolks
- 1 ¼ cup of crème fraiche
- 300g of prosciutto di San Daniele
- 4 small onions or shallots, diced
- 2 ¼ cup of grated Grana Padano
- Salt & pepper, to taste
- Pre-heat oven to 425° F.
- Put the flour into a bowl and make a well.
- In a separate bowl, dissolve the yeast in warm milk (around 100° F), add the salt, then stir. Pour this mixture into the well and mix into a dough.
- Put the dough on a working surface. Knead until smooth, then leave to rest for 20 minutes.
- Mix the ricotta, crème fraiche, and egg yolks together. Season with salt and pepper (and a little nutmeg, if desired). Do not add too much salt as the prosciutto is plenty seasoned.
- Roll the dough on a lightly floured surface until about 2mm thick. Put on a baking tray lined with baking paper.
- Spread a 2mm thick layer of the egg mixture onto the pastry.
- Dice the prosciutto. Sprinkle the prosciutto first, then the onions, and finally Grana Padano on top of the tarte. Reserve a little Grana Padano for to sprinkle after baking.
- Bake for 8 minutes at 425°F degrees.
- Add the remaining grated Grana Padano before serving.
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