Tarte flambée with spelt base, rich and juicy topped with leek and various cheeses

Ingredients for 6 servings:

• 350 g spelt flour type 630
• 6 g dry yeast
• ½ tsp sugar
• ½ tsp salt
• 3 tbsp olive oil
• 175 ml water
• some flour for working and for the tray
• 150 g sour cream
• 2 stalk(s) leek, approx. 350 g each
• 2 onions
• 1 m.-large onion(s), red
• n. B. Salt and pepper from the mill
• n. B. Nutmeg
• e.g. caraway, whole or ground
• 2 rosemary sprigs, fresh
• 300 g diced ham, if desired
• 200 g Emmental cheese, grated
• 100 g Gorgonzola, diced
• 2 rolls of goat cheese, 200 g each, cut into 2 cm thick slices

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

The dough is simple and homemade, ideal for those who want a lot of toppings. Vegetarians just omit the ham. Makes 1 baking sheet.

For the spelt dough, put the water, olive oil, sugar, salt, and dried yeast in a mixing bowl, then add the spelt flour. Mix all ingredients together using the dough hook on a hand mixer and knead thoroughly with floured hands. Then cover the dough, e.g., with a tea towel, and let it rest in a warm place for 1 hour to allow it to rise. While the dough is resting, prepare the ingredients for the topping. Fry the ham cubes in a pan until crispy. No further fat is needed, as the ham pieces have enough fat of their own. Remove the ham from the pan and place it on kitchen paper, for example, to absorb any excess fat. Slice the leek into thin rings and rinse well with water. Peel the onions. Halve the onions and cut all the onions into thin rings or half rings. Pluck the rosemary needles from the stalks and roughly chop them. Slice, shave, or grate all the cheeses according to the instructions in the ingredients list. Any other favorite cheese can be used instead of or in addition to the cheeses suggested here. After the spelt dough has risen, knead it again with your hands and roll it out on a floured surface so that it can still be easily lifted onto a baking sheet. Line the baking sheet with baking paper and dust the paper with a little flour. Lift the dough onto the sheet and roll it out completely. A small water glass or similar object helps you roll the dough out into the corners of the baking sheet. Now spread the sour cream on the dough base; this works best with a small spoon. Season the sour cream base to taste with salt, pepper, nutmeg, and caraway seeds. Add about 1/3 of the grated Emmental cheese and all of the Gorgonzola cheese. Mix the leek and onion rings and spread about half of them evenly over the cheese. Add the roasted ham cubes and spread half of the goat cheese on top. Sprinkle some rosemary over the cheese, spread the remaining leek and onion mixture on top, top with the remaining goat cheese and Emmental cheese, and sprinkle some more rosemary on top. Season with ground pepper and a little salt. Bake in a preheated oven at 200°C (top/bottom heat) for about 20-30 minutes, until the crust is crispy and the cheese is melted. Tip: Without the diced ham, this tarte flambée is vegetarian and also delicious! If you miss the smoky flavor of the ham, you can season it with smoked salt instead of regular salt.