Tomato tarte flambée

Ingredients for 4 servings:

• 300 g spelt flour, type 630
• 1 packet of dry yeast
• 1 pinch(s) of sugar
• 2 tbsp oil
• Salt
• Flour , for the work surface
• 300 g crème fraîche
• 3 tbsp mixed herbs, chopped
• 2 garlic cloves
• 4 large tomatoes
• 2 tbsp olive oil
• 2 boxes of cress
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Dough: Knead the ingredients into a smooth dough, cover, and let rise in a warm place for about 30 minutes. Divide the dough into 4 pieces, roll out thinly into flatbreads on a floured surface, and place on a baking sheet lined with baking paper. Topping: Mix the crème fraîche with the herbs. Peel and crush the garlic, mix in, and season with salt and pepper. Spread the crème fraîche over the dough. Peel and slice the tomatoes, place them on the crème fraîche, and season with salt and pepper. Bake the tarte flambée at 200°C (180°C fan/gas mark 4) for about 15 to 20 minutes. Drizzle with olive oil. Cut the cress from the garden bed and sprinkle it over the tarte flambée.