Tarte flambée with beetroot and chickpeas

Ingredients for 2 servings:

• 250 g flour
• ½ pack of dry yeast
• 1 tsp salt
• 150 ml water, lukewarm
• 300 g yellow beetroot, pre-cooked, alternatively beetroot
• 1 jar chickpeas, cooked
• 1 tbsp harissa
• 1 tsp cumin powder
• 150 g cream cheese
• n. B. Dill
• 15 olives
• n. B. Balsamic cream

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

For the dough, knead the flour, salt, yeast, and water and let the dough rise slightly. In the meantime, fry the beets and chickpeas in a little oil, season with harissa and cumin powder. Chop the olives and add them. Roll out the dough thinly on two sheets of baking paper. Spread with cream cheese and arrange the vegetables on top. Preheat the oven to 250°C with two baking trays. Then place the tarte flambées on the trays. Caution: it will be very hot. Bake for about 15 minutes at 200°C. Sprinkle with dill, drizzle with balsamic vinegar if desired, and serve.