Indian tarte flambée variation

Ingredients for 2 servings:

• 95 ml water
• 1 tbsp sunflower oil
• ½ tsp honey
• 2 tbsp yogurt
• ½ tsp salt
• 225 g flour, in proportions wheat, spelt, buckwheat, chickpea flour possible
• ½ tsp dry yeast
• Flour for rolling out
• 1 tbsp sunflower oil for greasing
• 1 tbsp sour cream
• 2 tsp, heaped goat’s cheese
• 150 g yogurt
• ½ tsp salt
• 1 tsp, heaped herbs, frozen
• some pepper from the mill
• ½ onion(s)
• 100 g smoked ham, up to 150 g
• 100 g Gouda, medium-aged, up to 150 g

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

without mushrooms

A delicious variation on the classic tarte flambée. The dough is actually an Indian bread. The goat’s cheese gives the tarte flambée a spicy note, but you won’t guess what it is. Preparing the dough: Either make the yeast dough in a bread machine or mix it in a food processor and let it rise in a bowl for 30 minutes. Preparing the spread: Mix the spread ingredients together in a small bowl and set aside to marinate. Preheat oven to 220°C or fan/convection oven to 200°C. Preparing the topping: Cut half an onion into wafer-thin strips, finely dice the ham, and grate or finely slice the cheese. Assembling the components: Grease a baking sheet. Knead the dough on a floured surface and roll it out very thinly with a rolling pin or glass. The dough should be about the size of the baking sheet. To prevent the dough from tearing when transferring it from the countertop to the baking sheet, lightly flour the surface of the rolled-out dough and loosely fold it twice. Then place the folded dough in the appropriate quarter of the baking sheet and unfold it again. Carefully shape the dough with your fingers, ensuring the entire surface is covered. First, spread the spread evenly over the dough, right up to the edges. Then add the onions, then the ham, and finally the grated cheese, spreading it as evenly as possible. Bake for about 10 minutes. We like our tarte flambée with very little topping. This way, it’s not too salty and can be eaten with your fingers.