Comments on: tarte flambée

By: emily

emily — Sat, 28 Jan 2012 18:53:34 +0000

attempting the dough tonight! very excited! when i made the tarte flambee before, even though it was with store-bought dough, it was a huge sucess! absolutely delicious combination of flavors! now i am making the dough but putting ingredients from the fridge on top. ie- fresh mozzarella, yellow cherry tomatoes and prosciutto! maybe one day i’ll make the whole recipe together.

By: Emily

Emily — Fri, 28 Oct 2011 22:08:04 +0000

hah! i have all of these ingredients currently in my fridge, including a pizza crust dough ball from trader joe’s (i’m not as dough savvy). i think i’ll be making tarte flambee this weekend!

By: Ashley Rodriguez

Ashley Rodriguez — Sat, 09 Jul 2011 16:09:54 +0000

Mags – It’s safest to go by the weight measurement. It is a wet dough but not too soppy you can’t handle it. The yeast is correct as it has a long rise time allowing to yeast to multiply many times over. The long hydration accounts for the volume of the finished dough. I’m going to retest it today and have a friend who is going to do the same. If the dough feels a bit too wet I would just add a touch more flour. I will report back if there are any necessary changes. Thanks for your comment!

By: Mags

Mags — Sat, 09 Jul 2011 11:38:17 +0000

I’m a bit suspicious of a recipe that calls for 2 cups of water in a pizza/bread dough, and 1 teaspoon yeast for 4 cups of flour. Is tarte flambe supposed to have thin and brittle crust? The picture in this blog doesn’t appear to be so.

By: Mary Jo

Mary Jo — Mon, 23 May 2011 21:33:29 +0000

I was slightly suspicious of this recipe but am so very glad I tried it. I loved it! My husband loved it! Even the 2-year-old loved it! thanks