104min 4 ppl
Tarte Flambée with Prawns and Crème Fraîche
69 minutes
4 people
Hardover 60 min or 12+ steps
69 min · 11 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 32g
Carbs 44g
Fats 19g
About this dish
A seafood riff on Alsatian flammekueche, built on an ultra-thin, cracker-crisp dough that blisters in a screaming-hot oven — the crème fraîche base stays tangy and just barely set while the prawns finish cooking from the oven's residual heat, keeping them sweet and tender rather than rubbery.
Allergy Info
Dairy, Gluten, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Shallotvery finely sliced into rings1 small
- Garlic clovesminced2 clove
- Fresh Dillfinely chopped1 tbsp
- Fresh chivesfinely sliced1 tbsp
- Lemon zestfinely grated1 tsp
- Lemoncut into wedges, to serve1 whole
Fish & Seafood
- Raw King Prawnspeeled and deveined, patted dry300 g
Dairy & Eggs
- Full-fat crème fraîche250 g
- Fromage blanc (or full-fat quark)100 g
- Unsalted buttermelted1 tbsp
Dried Goods
- Strong white bread flourplus extra for dusting200 g
- instant yeast5 g
- lukewarm water120 ml
Spices & Seasonings
- Fine sea salt7 g
- Freshly ground white pepper½ tsp
- Freshly grated nutmeg¼ tsp
- Smoked paprika1 tsp
- Flaky sea saltto finish1 pinch
Oils & Condiments
- Neutral oil (such as sunflower)1 tbsp
Utensils
- Baking steel or heavy baking sheet
- Mixing bowl
- Meat thermometer
- Rolling pin
Method
1
Combine the flour and fine sea salt in a large bowl. In a small bowl, dissolve the yeast in the lukewarm water and leave for 5 minutes until slightly foamy. Add the yeast mixture and oil to the flour and mix to a shaggy dough, then knead on an unfloured surface for 8 minutes until smooth and elastic. Divide into 2 equal balls.
Approx. 12 minutes
2
Place the dough balls on a lightly oiled tray, cover with a damp cloth, and leave to rest at room temperature for 1 hour.
Approx. 2 minutes
3
While the dough rests, whisk together the crème fraîche, fromage blanc, minced garlic, lemon zest, white pepper and nutmeg in a bowl until smooth. In a separate bowl, toss the prawns with the melted butter and smoked paprika until evenly coated. Refrigerate both until needed.
Approx. 8 minutes
4
Place a large baking steel or heavy baking sheet on the highest oven rack and heat the oven to its maximum setting — at least 250°C (480°F) fan — for a minimum of 45 minutes.
Approx. 3 minutes
5
On a well-floured surface, roll one dough ball into a rough oval or rectangle approximately 30cm×20cm and no more than 2mm thick. Transfer to a sheet of baking parchment.
Approx. 8 minutes
6
Spread half the crème fraîche mixture over the base in a thin, even layer, leaving a 1cm border. Scatter over half the sliced shallots, then arrange half the seasoned prawns in a single layer across the surface.
Approx. 6 minutes
7
Slide the tarte (still on its parchment) onto the preheated baking steel and bake for 8–10 minutes until the edges are deeply golden and charred in spots, the base is crisp and dry, and the prawns are pink and opaque — use a meat thermometer to confirm the prawns have reached an internal temperature of 63°C.
Approx. 9 minutes
8
Remove from the oven, scatter over half the dill and chives, and finish with flaky sea salt and a squeeze of lemon.
Approx. 2 minutes
9
Repeat the rolling and topping process with the second dough ball and the remaining crème fraîche mixture, shallots and prawns.
Approx. 8 minutes
10
Bake the second tarte in the same way for 8–10 minutes, again confirming the prawns reach an internal temperature of 63°C with a meat thermometer.
Approx. 9 minutes
11
Scatter over the remaining dill and chives, finish with flaky sea salt, and serve immediately with lemon wedges.
Approx. 2 minutes
