Beetroot tarte flambée

Ingredients for 2 servings:

• 200 g spelt flour type 630
• 2 tbsp olive oil
• 125 ml water
• 1 tsp salt
• 85 g yogurt (sheep yogurt), Greek
• 1 beetroot, raw
• 1 rosemary sprig(s)
• 60 g goat Gouda

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

without wheat and cow’s milk products

The beetroot should be about the size of a child’s fist. Make a dough from the first four ingredients. Cut the raw beetroot into thin slices and chop further if necessary. Preheat the oven to 250°C. Oil a baking tray thoroughly or use baking paper. Oil makes the base a little crispier. If you have a pizza stone, you can of course use that too. If using a pizza stone, the temperature can be reduced to 220°C. Roll out the dough thinly on the tray, spread with sheep’s milk yogurt and top with beetroot slices and rosemary. Finely grate the goat’s Gouda and sprinkle it over the tarte flambée. Bake the tarte flambée for about 15-20 minutes, until the edges are lightly browned.