Leek and spelt tarte flambée

Ingredients for 4 servings:

• 500 g spelt flour type 630 or flour of your choice
• 300 ml water
• 4 tbsp oil
• Flour for the work surface
• 200 g quark or crème fraîche
• 50 ml cream
• 3 stalk(s) spring onion(s), chopped
• 400 g feta cheese
• 200 g olives
• 1 leek(s), approx. 30 g
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

In a bowl, knead flour, water, oil, and a pinch of salt into a dough and divide into 4 balls (enough dough for 4 tarte flambées). Preheat oven to 250°C (top/bottom heat). Tip: If you have a bread baking stone, place it on a baking rack in a cold oven on the first rack and preheat to 240°C (bread setting). The bread baking stone should be in the oven for 30 minutes so that it can heat up properly. Tarte flambées, pizza, and bread always turn out a little better with a bread baking stone, so I can recommend it. Mix the quark or crème fraîche with the cream, add the chopped spring onions, and season with salt and pepper. Tip: This cream can also be used as a spread if you have any leftovers. Dice the feta cheese, halve the olives, and slice the leeks. Set aside for now. Now roll out a ball of dough on a floured surface and spread a thin layer of the cream on top (if too much is added to the dough, the tarte flambée may become too moist and difficult to remove from the baking sheet). Then distribute the leeks and olives over the tarte flambée. Bake in a hot oven without a bread baking stone for about 20 minutes, until the feta cheese is lightly browned. Bake in a hot oven with a bread baking stone at 240°C on the bread baking setting for about 9-11 minutes, until the feta cheese is lightly browned. While one tarte flambée is in the oven, prepare the next. Bake one after the other until the dough balls are used up.