Potato Tarte Flambee

1. 1

   On a lightly floured work surface, roll or stretch each piece of levain dough to a 6-by-12-inch rectangle.

2. 2

   Lightly brush the dough with olive oil, cover it loosely with plastic wrap and let stand at room temperature until slightly puffed, about 45 minutes.

3. 3

   Meanwhile, put a pizza stone on the bottom of the oven and preheat the oven to 500, allowing at least 30 minutes for the stone to preheat.

4. 4

   Work with 1 dough rectangle at a time.

5. 5

   If the dough has shrunk, gently stretch it to a 6-by-12-inch rectangle and transfer it to a floured pizza peel.

6. 6

   Spread 2 tablespoons of the creme fraiche on the dough and arrange half of the potato slices on top, overlapping them slightly.

7. 7

   Sprinkle half of the rosemary and lemon zest over the potatoes and drizzle with 1 tablespoon of olive oil.

8. 8

   Season with Maldon sea salt and black pepper.

9. 9

   Slide the rectangle onto the hot pizza stone and bake for 8 to 10 minutes, until golden brown and crisp.

10. 10

    Slide the tarte flambee onto a work surface, cut into 2-inch strips and serve.

11. 11

    Repeat with the remaining dough and toppings.

* Per serving · 4 servings · Values may vary.

No additional tips available.