Autumnal apple tarte flambée

Ingredients for 4 servings:

• 400 g flour
• 20 g yeast
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil
• 2 m.-large apples, sweet and sour
• 2 onions, red
• 40 g hazelnuts, or other nuts to taste
• 150 g crème fraîche
• 200 g cream cheese, grainy
• 5 sprigs of thyme, fresh
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

ideal for the cozy time in autumn

First, make the yeast dough. Sift the flour into a bowl and make a well in the middle. Dissolve the yeast in a little warm water and add it to the well. Cover the bowl with a tea towel and let it rise for 10 minutes. Then knead the starter dough (ideally using the dough hook on a hand mixer) and gradually add 200 ml of warm water, the salt, and the oil. Let the kneaded dough rise until it has roughly doubled in size (about half an hour). Meanwhile, core the apples, slice them, and sprinkle them with the sugar. Slice the onions. Roughly chop the nuts. Roll out the dough on a floured baking sheet lined with baking paper. Spread the crème fraîche evenly on top and top with the apple slices and onion wedges. Spread the cream cheese over the dough and sprinkle with the nuts. Season with salt and pepper. The tarte flambée takes about 20 minutes to bake at 220°C and tastes best when sprinkled with plenty of fresh thyme after baking. Tip: The thicker the apple slices, the juicier the tarte flambée will be.