Tarte flambée with zucchini, peppers and bacon

Ingredients for 1 servings:

• 1 roll(s) of tarte flambée dough, approx. 260 g
• 1 m.-large zucchini
• 1 pointed pepper
• 125 g bacon, diced
• 1 large onion(s), red
• 2 tsp, heaped honey
• 1 cup of sour cream, approx. 200 g
• 1 tbsp, heaped paprika paste or tomato paste, approx.
• 2 tsp harissa paste
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

sweet and spicy, with harissa and honey

Peel the onion, halve it, and cut it into the thinnest slices or strips possible. In a small bowl, mix the onion with the honey and let it sit, stirring occasionally. Mix the sour cream with the paprika (or tomato paste if you prefer), and the harissa paste. Thinly slice or slice the zucchini. Halve or quarter the pointed peppers lengthwise, remove the skins and seeds, and cut into thin strips. Roll out the tarte flambée dough on a baking tray lined with baking paper and spread with the sour cream, leaving a small border all around. Arrange the zucchini slices close together, slightly overlapping. Add the onion and pointed peppers, drizzle with any leftover onion marinade, season with salt and pepper to taste, and finally sprinkle with the bacon cubes. Bake the tarte flambée on the lowest rack in a preheated oven at 220°C (top/bottom heat) for about 30 minutes. This quantity is for 1 baking tray; The baking time depends on your home oven.