Alsatian-style tarte flambée, sweet or savory

Ingredients for 1 servings:

• 300 g flour
• 125 ml carbonated mineral water
• 4 tbsp oil, neutral in taste
• 1 pinch of salt
• possibly grease for the tray
• 1 cup of crème fraîche or sour cream
• 50 ml milk or cream
• 150 g bacon or ham
• 1 large onion(s)
• 1 cup of crème fraîche or sour cream
• 50 ml milk or cream
• 2 apples (e.g. Boskoop)
• some lemon juice
• 80 g cinnamon sugar
• 50 g almond flakes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

without yeast, quick and cheap, for one tray

1 serving = 1 baking sheet (savory or sweet)! Mix flour, oil, water, and salt into a smooth, non-stick dough. If the dough is too crumbly, add a little more oil and water. The sparkling water will make the dough a little looser. If the dough is sticky, add a little more flour. Shape the dough into a ball and place it in cling film in the refrigerator. Preheat the oven to approximately 220°C fan-assisted or 230°C conventional. Mix the crème fraîche or sour cream with the cream or milk. Place the cream in the refrigerator. To top the dough, remove it from the refrigerator and roll it out to a thickness of about 3-5 mm, the size of the baking sheet. Place it on a greased or parchment-lined baking sheet (a pizza oven or baking stone will also work, but first place the toppings in the oven). Spread the cream evenly over the dough with a spoon and top with the toppings. Salty topping: Dice the onions or slice them into half rings, cut the bacon into equal, fine cubes (“Katenschinken” is available already diced and has less fat than bacon). Spread the bacon and onions evenly over the cream. Sweet topping: Peel the apples and cut them into thin slices. Squeeze a little lemon juice over the slices. Place the apple slices next to each other on the dough and sprinkle with the flaked almonds. Sprinkle with cinnamon sugar. Bake the topped dough in a hot oven for about 10-15 minutes until the edges are browned. Then share the finished tarte flambée. Serve with Federweißer, white wine, or a pilsner.