{"id":2000,"date":"2024-04-28T15:06:09","date_gmt":"2024-04-28T15:06:09","guid":{"rendered":"https:\/\/chefofnature.com\/?p=2000"},"modified":"2024-04-28T15:06:10","modified_gmt":"2024-04-28T15:06:10","slug":"tarte-flambee-with-morels","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=2000","title":{"rendered":"Tarte flamb\u00e9e with morels"},"content":{"rendered":"\n

Tarte flamb\u00e9e or Flammkuchen is a type of flatbread with toppings that originated from Alsace. It is reminiscent of Italian pizza but tarte flamb\u00e9e dough does not contain yeasts. Tarte flamb\u00e9e can have a variety of toppings. The most well-known is the one with bacon, onion, and cr\u00e8me fra\u00eeche.<\/p>\n\n\n\n

This recipe was inspired by the Foresti\u00e8re<\/em> variety of tarte flamb\u00e9e with mushrooms as a topping. Arguably the holy grail of mushrooms of the spring season are morels (Morchella<\/strong><\/em>). They have a very short season from late March until May (in Europe). Morels are a family of mushrooms with different subvarieties. They are all edible and easy to recognize because of their characteristic cap and because they are hollow inside (if it ain’t hollow don’t swallow!). The cap color can vary from gray when young to rust brown when older. <\/p>\n\n\n\n

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Mature morel (Morchella<\/em>) (left) Young morels (right)<\/figcaption><\/figure>\n\n\n
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>French, German<\/span><\/div>
Keyword: <\/span>mushroom, wild garlic<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 bowl or pot<\/div><\/li>
  • 1 Dough\u00a0Roller<\/div><\/li>
  • 2 Sheets of baking paper<\/div><\/li>
  • 1 large and flat baking tray<\/div><\/li>
  • 1 Blender<\/div><\/li>
  • Oven<\/div><\/li>
  • 1 Sauce pan<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 300<\/span> g<\/span> fresh morels<\/span><\/li>
    • 3<\/span> hogweed shoots<\/span><\/li>
    • 20<\/span> wild garlic leaves<\/span> flowers for decoration<\/span><\/li>
    • 10<\/span> ground elder leaves<\/span><\/li>
    • 10<\/span> rapeseed kale leaves<\/span> flowers for decoration<\/span><\/li>
    • 125<\/span> g<\/span> cr\u00e8me fra\u00eeche<\/span><\/li>
    • 300<\/span> g<\/span> wheat flour<\/span><\/li>
    • 100<\/span> ml<\/span> water<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 2<\/span> tbsp<\/span> oil<\/span><\/li>
    • \u00bd<\/span> red onion<\/span><\/li>
    • 1\u00bd<\/span> tbsp<\/span> white wine<\/span><\/li>
    • 1\u00bd<\/span> tbsp<\/span> sherry<\/span><\/li>
    • salt to taste<\/span><\/li>
    • pepper to taste<\/span><\/li>
    • oil for frying<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      Dough<\/h4>
      • Preheat the oven to 220 \u2103.<\/span><\/div><\/li>
      • Mix flour, water, 2 tbsp of oil, and 1 tsp of salt.<\/span><\/div><\/li>
      • Work the dough for 5 to 10 minutes. Split it in half. <\/span><\/div>
        \"\"<\/div> <\/li>
      • Flatten each piece on the baking paper with a roller (around 3 mm thick).<\/span><\/div>
        \"\"<\/div> <\/li><\/ul><\/div>

        Morels sauce<\/h4>
        • Cut morels in bite-size pieces. <\/span><\/div>
          \"\"<\/div> <\/li>
        • Heat the oil in a saucepan. Put the onion to the saucepan and fry until it becomes translucent.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Add morels and fry them until the mushroom liquid evaporates. <\/span><\/div>
          \"\"<\/div> <\/li>
        • Add wine and sherry and fry until the liquid evaporates.<\/span><\/div>
          \"\"<\/div> <\/li>
        • Season with salt and pepper. <\/span><\/div><\/li><\/ul><\/div>

          Toppings<\/h4>
          • Wash all greens and roughly chop.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Add wild garlic, hogweed, ground elder, and cr\u00e8me fra\u00eeche to a blender and blend until smooth consistency. Add salt and pepper to taste.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Spread the cream evenly over the flat dough. <\/span><\/div>
            \"\"<\/div> <\/li>
          • Add morels and rapeseed kale on top.<\/span><\/div>
            \"\"<\/div> <\/li>
          • Bake each tarte for about 15-20 minutes (until the edges of the tarte become crispy and brown).<\/span><\/div>
            \"\"<\/div> <\/li>
          • Decorate with wild garlic and rapeseed kale flowers.<\/span><\/div>
            \"\"<\/div> <\/li><\/ul><\/div><\/div>\n
            <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

            Tarte flamb\u00e9e or Flammkuchen is a type of flatbread with toppings that originated from Alsace. It is reminiscent of Italian pizza but tarte flamb\u00e9e dough<\/p>\n","protected":false},"author":1,"featured_media":2039,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[257,255,236,516,264,8,261],"tags":[],"class_list":["post-2000","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ground-elder","category-hogweed","category-main-course","category-morels","category-rapeseed-kale","category-spring","category-wild-garlic"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2000","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2000"}],"version-history":[{"count":9,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2000\/revisions"}],"predecessor-version":[{"id":2067,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/2000\/revisions\/2067"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/2039"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2000"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2000"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2000"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}