Truffled tarte flambée with arugula and Parmesan

Ingredients for 2 servings:

• 220 g wheat flour type 550
• 1 pinch of salt
• 2 tbsp olive oil
• 150 ml water
• 150 g crème fraîche
• 2 tsp truffle oil
• some salt and pepper
• 1 handful of arugula, washed and cleaned
• 20 g walnuts
• e.g. Parmesan, in shavings, to taste

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Combine the dough ingredients to form an elastic, smooth dough and let it rest, covered, for 20 minutes. In the meantime, mix the crème fraîche with a teaspoon of truffle oil, salt, and pepper. Preheat the oven to 250°C/480°F. After the resting time, roll out the dough to approximately 25 x 40 cm and place it on a baking sheet lined with baking paper. Spread with the crème fraîche and bake for about 10 minutes, depending on your oven. In the meantime, lightly toast the walnuts in a pan. When the tarte flambée is done baking, remove from the oven, sprinkle with the arugula, walnuts, and Parmesan cheese, drizzle with the remaining truffle oil, and serve immediately.