
Recipe
Tarte flambée with zucchini and Raclette from Valais AOP

Preparation
- Mix flour, salt and sugar in a bowl. Dissolve yeast in water and add to the mixture. Knead until a smooth dough is obtained.
- Cover the dough and let it rise for one hour.
- Roll out the dough to a thickness of about 4 mm and place it on a baking sheet covered with baking paper.
- Season the sour cream according to your taste and spread it on the dough.
- Coarsely grate the zucchini and spread them over the sour cream. Season as well.
- Coarsely grate the Raclette valaisan AOP and spread it on the pie.
- Cut tomatoes in half and spread over pie.
- Bake the tart in the lower half of the preheated oven at 220°C for 10 minutes.

Preparation
- Mix flour, salt and sugar in a bowl. Dissolve yeast in water and add to the mixture. Knead until a smooth dough is obtained.
- Cover the dough and let it rise for one hour.
- Roll out the dough to a thickness of about 4 mm and place it on a baking sheet covered with baking paper.
- Season the sour cream according to your taste and spread it on the dough.
- Coarsely grate the zucchini and spread them over the sour cream. Season as well.
- Coarsely grate the Raclette valaisan AOP and spread it on the pie.
- Cut tomatoes in half and spread over pie.
- Bake the tart in the lower half of the preheated oven at 220°C for 10 minutes.