Flatbread with zucchini, apricots and goat's cheese

Ingredients for 4 servings:

• 200 g flour, type 550
• 1 tsp dry yeast
• 1 pinch(s) of sugar
• 120 ml water, lukewarm
• 1 tsp salt
• 600 g zucchini
• 150 g apricot(s), dried
• 300 g goat’s cheese
• 100 g Parmesan, finely grated
• 8 stalks of thyme, fresh
• 2 sprigs of rosemary, fresh
• 1 handful of pine nuts or pistachios, optional
• some salt and black pepper, freshly ground

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

A very special tarte flambée with spicy Parmesan and fresh herbs

Mix the flour with 1 teaspoon of dried yeast, 1 pinch of sugar, and 1 teaspoon of salt. Add 120 ml of lukewarm water and knead with a food processor until the dough forms a smooth texture that pulls away from the sides of the bowl. If the dough is too sticky, add a little more flour. Cover and let rise for about 1 1/2 hours. In the meantime, pit the apricots, quarter them, and cut them into small cubes. Wash the herbs and pat them dry with kitchen paper. Pluck the thyme leaves from the stems and finely chop them, and strip the rosemary needles and finely chop them. Mix the goat’s cheese with the diced apricots and thyme. If you like, add a handful of chopped pistachios or pine nuts. Clean the zucchini and peel them lengthwise into thin slices (about 5 mm) using a vegetable peeler. This will give you long slices. Preheat the oven to 250 degrees top/bottom heat, then reduce the temperature to 220 degrees when inserting the baking tray. Roll the yeast dough in a little flour and stretch it out with your hands on a floured surface into a rectangle (30 x 40 cm). Place it on a baking tray lined with baking paper and spread the goat cheese cream on top. Place the zucchini slices slightly overlapping on top and season well with salt and pepper. Sprinkle the grated Parmesan cheese evenly over the top. Finally, sprinkle everything with the finely chopped rosemary and bake on the lowest rack of the oven at 220 degrees for 15-20 minutes until golden brown. Cut the crispy, fluffy flatbread into 4 pieces using a pizza cutter and serve immediately.