Apple tarte flambée

Ingredients for 4 servings:

• 20 g yeast, fresh
• 1 tsp sugar
• 250 g flour, and some flour for the work surface
• 9 tbsp olive oil
• n. B. Salt
• 3 apples, sour, e.g. Boskop
• 300 g onion(s), red
• 250 g mushrooms
• 250 g goat’s cheese
• 6 stalks of thyme
• n. B. Pepper, black from the mill
• 150 ml water, lukewarm
• e.g. milk

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

Mix yeast, sugar, and 150 ml lukewarm water. Knead with the flour, 3 tbsp oil, and 1 pinch of salt to form a smooth dough. Cover and let the dough rise in a warm place for about 45 minutes. Wash and core the apples. Cut the apples into rings. Fry the apple rings in 2 tbsp oil for about 1 minute. Peel and wedge the onions, clean and halve the mushrooms. Fry the onions in 1 tbsp oil, then the mushrooms in 3 tbsp oil, each for 2 minutes. Beat the cream cheese with a little milk until creamy. Pluck the thyme leaves from the stems. Gather all the ingredients. After the resting time, quarter the dough. Roll out 1/4 of the dough on a floured surface into a very thin flatbread and place on a baking sheet lined with baking paper. Spread with a little cream cheese and top with 1/4 of the ingredients (apples, mushrooms, onions). Sprinkle with thyme, salt, and pepper. Preheat the oven to 220 degrees Celsius (convection oven is not suitable). Bake the tarte flambée on the lowest rack for about 12-15 minutes. Cut into quarters and eat immediately. Bake more tarte flambées with the remaining 3 doughs as described above. Tip: If you don’t want to bake the small tarte flambées, you can also roll out the entire dough on a baking sheet, add the toppings, and bake. This will, of course, increase the baking time.