Smoked Salmon Tarte Flambee

A paper-thin, crisp flatbread crowned with a lusciously creamy base, delicate ribbons of smoky salmon, bright spring onions and fresh dill. A smoked salmon tart flambee is light yet satisfying, it’s perfect as a shareable starter or an elegant main paired with a green salad.

Prep Time 20

Cook Time 15

Proofing 1

Total Time 1 35

Servings Portions

Ingredients

Dough Ingredients:

250 g plain flour plus extra for dusting
5 g fast-action dried yeast 1 tsp
5 g fine sea salt 1 tsp
1 tbsp olive oil
150 ml lukewarm water

Topping Ingredients:

150 g crème fraiche or fromage blanc
1 clove garlic small crushed (optional)
100 g smoked salmon thinly sliced
2 large spring onions trimmed and finely sliced on the diagonal
1 handful fresh dill sprigs leaves picked and chopped
freshly ground black pepper

Instructions

In a large bowl, whisk the flour, yeast and salt together.
250 g plain flour, 5 g fast-action dried yeast, 5 g fine sea salt
Stir in the olive oil and most of the water, mixing to form a soft, slightly sticky dough.
1 tbsp olive oil, 150 ml lukewarm water
Turn out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic, adding a little extra flour only if absolutely necessary.
Shape into a ball, place in a lightly oiled bowl, cover with clingfilm and leave in a warm spot to prove for 1 hour, or until doubled in size.
Preheat your oven as high as it will go (ideally 250 °C/480 °F) with a baking stone or heavy baking tray on the middle shelf.
Once the dough has proved, turn it out and divide into 2 equal pieces (for extra-large, very thin tarts, you can split into 4 smaller portions).
On a floured surface, roll each piece as thinly as possible into a rough rectangle or oval (about 30 × 20 cm).
In a small bowl, stir the crushed garlic (if using) into the crème fraiche. Spread a thin, even layer over each rolled-out dough, leaving a 1 cm border bare.
1 clove garlic, 150 g crème fraiche
Slide the dough onto baking parchment, then transfer (with the parchment) onto the preheated stone or tray.
Bake for 6–8 minutes, until the edges are crisp and just beginning to colour.
Remove from the oven and immediately top with the smoked salmon slices, scattering the spring onions and dill evenly over the warm cream base.
100 g smoked salmon, 2 large spring onions, 1 handful fresh dill sprigs
Season with a crack of black pepper, then transfer to a board or platter and cut into 8–12 slices.
freshly ground black pepper
Serve hot or at room temperature alongside a light salad or your chosen accompaniments (see below).

Notes

Suggested side dishes for the Smoked Salmon Tarte Flambee:

Green salad of peppery rocket, cucumber ribbons and a lemon-olive oil vinaigrette

Pickles such as cornichons or pickled beetroot for tang

Drinks: an Alsace Riesling, a crisp Prosecco or a light pilsner to cut through the richness

Nutrition