Tarte flambée with black nuts, black garlic and red onions

Ingredients for 2 servings:

• 150 g flour
• ½ sachet of dry yeast
• 3 tbsp olive oil
• Salt
• Water
• 200 g sour cream
• 25 g herbs, frozen or fresh
• herbal salt
• 3 tomatoes
• 4 onions, red
• 5 garlic cloves, black
• 1 ½ nuts, black
• 2 packs of mozzarella (125 g each)
• Herbs, fresh, chopped
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

vegetarian, very simple, unusual and delicious

For the dough, knead the flour with the dried yeast, olive oil, salt, and a little water to form a smooth dough. Cover with a damp cloth and let it rise in a warm place until it has doubled in size. Mix the sour cream with the herbs and season generously with the herb salt. Slice the tomatoes and onions. Finely dice the garlic. Thinly slice the black walnuts; this works best with a truffle slicer. Dice the mozzarella. Roll out the dough thinly on a floured board and place it on baking paper on the baking tray. Spread with the sour cream and top with the tomatoes, onions, garlic, and black walnuts. Place the tarte flambée in a preheated oven at 180°C (top/bottom heat). After 20 minutes, spread the mozzarella over the tarte flambée and bake for another 10-15 minutes. Sprinkle with a few more chopped herbs and enjoy.