Spicy, creamy, sweet – spring on crispy pastry
A wafer-thin, crispy base, topped with a fine layer of crème fraîche, aromatic wild garlic, creamy goat’s cheese and a hint of honey – this tarte flambée is a play of contrasts that comes together in perfect harmony in the mouth. The perfect dish for spring, which is easy to prepare yet sophisticated.
Ideal wine accompaniment: Fine tart Riesling from the Moselle
A fine tart Riesling from the Moselle is the ideal partner for this aromatic and playful tarte flambée. Its fruity residual sweetness elegantly balances the strong flavour of the wild garlic and the fine acidity of the goat’s cheese. The typical slate minerality adds finesse, while notes of peach, apple and lemon zest subtly reflect the honey. A finely tart Riesling manages the balancing act between freshness, structure and full flavour – exactly what this dish needs.
Further wine recommendations:
1st Gewürztraminer – AOC Alsace (France) An aromatic white wine with floral notes, lychee and spice. The slightly sweet fruitiness picks up the honey flavour of the tarte flambée, while the mild acidity complements the goat’s cheese.
2. Pinot Blanc – AOC Alsace (France) With its elegant restraint, delicate fruit and fine acidity, Pinot Blanc provides a harmonious counterbalance to the intense flavours of wild garlic and goat’s cheese.
3. muscat – DOC Trentino (Italy) A semi-dry muscat with flavours of nutmeg, orange and flowers. Its aromatic depth and lively freshness emphasise the sweet and savoury balance of the tarte flambée.
4. Müller-Thurgau – QbA Franconia (Germany) Light, floral and delicately fruity. The restrained nature of this wine leaves room for the topping and accompanies the honey with a delicate melt and moderate acidity.
5th Chenin Blanc – AOC Anjou (Loire, France) Fine apple and quince flavours, combined with a lively acidity and light creaminess. An exciting choice for this dish, which thrives on the sweet and savoury contrast.
The recipe:
Wild garlic tarte flambée with goat’s cheese and honey
Cooking utensils
- 1 Baking tray
- 1 Baking paper
- 1 Bowl
- 1 Knife
- 1 Chopping board
- 1 Dough roller
Ingredients
For the dough:
- 200 g Wheat flour Type 550
- 2 Tbsp olive oil
- 100 ml Water
- ½ teaspoon salt
For the coating:
- 100 g Crème fraîche
- 60 g fresh wild garlic
- 100 g Goat’s cream cheese Roll or natural
- 2 tsp honey
- Salt and pepper
Preparation
Dough:
- Knead the flour, water, oil and salt into a smooth dough.
- Wrap in foil and leave to rest for 15 minutes.
- Roll out the dough thinly and place on a baking tray lined with baking paper.
Covering:
- Wash the wild garlic, pat dry and roughly chop.
- Season the crème fraîche with salt and pepper to taste.
- Spread the tarte flambée dough with crème fraîche and sprinkle the wild garlic loosely on top.
- Cut the goat’s cheese into slices and spread over the tarte flambée.
- Drizzle with honey.
Baking:
- Bake in a preheated oven at 220 °C (top/bottom heat) for approx. 12-15 minutes until golden brown.
- Serve fresh from the oven – optionally top with a little freshly ground pepper.
Recommended side dishes:
- Vinaigrette salad with beet
- Oven fennel with citrus zest
- Smoked ricotta on toasted bread
