Gluten-free Alsatian tarte flambée

Ingredients for 1 servings:

• 250 g rice flour, 1/3 whole grain, 2/3 light flour
• 1 tsp psyllium husks
• 2 tbsp olive oil
• 125 ml water, lukewarm
• 1 packet of dry yeast or 1/4 cube of fresh yeast
• ½ tsp salt
• 200 g crème fraîche or sour cream
• 200 g onion(s)
• 2 spring onions
• 1 bell pepper(s), red
• 150 g bacon
• 1 pinch(s) of pepper
• n. B. herbs

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

crispy, with rice flour

For the dough, make a dough from flour, psyllium husks, oil, and water, then cover and let it rise. The psyllium husks act as a great binding agent for the otherwise slightly sticky rice flour, allowing it to be rolled out very thinly. While the dough is rising, thinly slice the onions and spring onions, and finely slice the bacon. Cut the dough into two pieces and roll out one after the other to make two thin tarte flambées. If necessary, roll out the dough directly on the baking paper and then place it, along with the paper, on the baking tray. Spread each piece with crème fraîche or sour cream and scatter the onions, spring onions, bell peppers, and bacon on top. Season with herbs and a little pepper to taste. Bake in a preheated oven at 230 degrees Celsius (top/bottom heat) for approximately 15 to 20 minutes, until the base is lightly browned and crispy.