Mediterranean tarte flambée

Ingredients for 4 servings:

• 400 g flour
• 2 tsp olive oil
• 1 packet of dry yeast
• Salt
• 250 ml water, warm
• 2 cups of crème fraîche
• 1 small zucchini
• 1 small bell pepper(s), red or yellow
• 1 m.-sized onion(s)
• 2 tomatoes
• salt and pepper
• Thyme
• oregano
• rosemary

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the dough, put the flour, olive oil, salt, yeast, and water in a bowl and knead with a hand mixer (dough hook) until you have an elastic, smooth dough. Let it rest under a kitchen towel for about 15 minutes. Cut the vegetables into wafer-thin strips or slices. Finely chop the fresh herbs. Once the dough has risen slightly, divide it in half and place one half on a baking sheet lined with baking paper. Roll it out thinly. Spread a cup of crème fraîche on each sheet and top with the vegetables. Grind salt and pepper on top and sprinkle with herbs, if desired. If you like, you can also crumble some feta cheese on top; it also goes very well. Bake the tarte flambée at 200°C fan/convection oven (220°C top/bottom heat) for 10-15 minutes, depending on your oven. Fan/convection oven has the advantage that you can bake both trays at the same time.