The baked flamingos are topped with a savory egg. I bake it for you using the simple base of the tarte flambée, which is made from water, flour, salt, and a few churns of oil. A fresh edge is required for added convenience. With these ingredients, I achieve a smooth surface, and this slow, steady flow takes only 30 minutes. This allows the ingredients to blend well.
Tip: For even more comfort, you can brush your hair with oil before the starter phase. Then it’s sealed and simply rolled out.
What happened to the flamingos, the icing on the cake?
Back then, bakers had already baked their tarte flambée with the best of them, which they succeeded in doing – and it was enjoyed by the older farmers. Today, there’s Hellenic devil’s cream. Refine the sauce base with a little salt, other salt, or crème fraîche. For me, a mixture of sour cream and crème fraîche gives the best results. I recommend a weight of 30 grams here so the cream doesn’t stick to the oven. I also use very thinly sliced onion rings and grated bacon in cubes or strips.
Overview of salt: Spices and seasonings have an intense aroma, and spices are particularly salty. You’ll also see and love each other with seasoning on the table.
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