Tarte flambée snails

Ingredients for 1 servings:

• 300 g wholemeal spelt flour
• 300 g spelt flour type 630
• 60 g olive oil
• 250 g water, lukewarm
• 1 tsp salt
• 1 cube of yeast, fresh
• 2 m.-large onion(s), red
• 2 m.-sized onion(s)
• 2 spring onions
• 1 ½ tsp herbal salt
• 175 g lean ham cubes
• 200 g sour cream
• 200 g crème fraîche with herbs
• Lemon pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

for approx. 20 savory yeast dough snails in the style of tarte flambée

Yeast dough: Place flour in a bowl. Add salt and oil. Crumble the yeast over the dough and add the water. Knead thoroughly with the dough hook of a mixer until a smooth dough forms. The dough should not be sticky. Add a little more flour if necessary. If it is too dry, add a little more water. Cover the dough and let it rise for about 1.5 hours. Meanwhile, peel and dice the onions. Finely slice the spring onions. Place everything in a bowl and mix with the herb salt. Let it stand until ready to use. Mix together the sour cream and crème fraîche. Season with lemon pepper. Knead the yeast dough again. Then roll it out thinly (rectangularly). (You can also halve the dough first and then divide it into two portions.) Spread the sour cream mixture over the dough, leaving about 1 cm away from the long edges. Spread the onion mixture evenly over the dough. Set aside approximately 50g of diced ham and distribute the rest evenly. Carefully roll everything up from the long side. Using a sharp knife, cut approximately 3cm wide pieces from the roll. Place on a baking sheet lined with baking paper. Makes approximately 20 pieces. Sprinkle the snails with the remaining diced ham. Let the finished snails rest for approximately 15 minutes. Then bake in a preheated oven at 175°C for approximately 22-25 minutes. Enjoy immediately.