Tarte flambée with a difference, à la Dani

Ingredients for 1 servings:

• 400 g spelt flour
• 1 ½ tbsp, leveled sugar
• 1 tsp salt
• 2 tbsp olive oil
• 1 bag(s) of dry yeast
• 1 pot of crème fraîche with herbs, 200 g
• 1 onion(s), red
• 100 g grapes, seedless, red or green or mixed
• 200g Camembert(s)

Instructions

Working time approx. 25 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

with grapes and Camembert

The dough is enough for a large baking tray. If you like your dough very thin, you can use just two-thirds of the dough for the large tray and the rest for a small tray. I always make a Margherita pizza for my children from the small portion. For the dough, mix all the ingredients with about 230 ml of warm water in a dough mixer or by hand until you have a nice, smooth dough. Then cover and let rise in a warm place for 30-45 minutes. In the meantime, slice the onion into very fine rings and the Camembert into thin slices. Wash, dry, and halve the grapes. Season the herb crème fraîche with a little salt and pepper. Oil the baking tray well. Roll out the dough to the size of the tray and carefully place it on the tray. Spread the crème fraîche over the dough (I usually use about two-thirds of the tub), then top with the onions and grapes. Finally, spread the Camembert over the tarte flambée. Bake in a preheated oven at 200 degrees Celsius for 15-20 minutes. The edges should be crispy and the cheese should be melted.