Spelt tarte flambée

Ingredients for 1 servings:

• 250 g spelt flour
• 125 ml water
• 3 tbsp oil
• 1 pinch of salt
• 1 cup sour cream
• 1 onion(s)
• 1 bell pepper
• 1 stalk(s) leek
• Thyme
• chili
• Salt
• Spice mix (minced meat seasoning)
• e.g. garlic, fresh

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian and healthy

Put the flour in a bowl, add water, oil, and salt, and knead into a dough. Then slice the onion into rings, and finely chop the leek and bell pepper. Roll out the dough thinly, but not too thinly, as it will tear. You can either make small boats or roll out a classic round dough. I prefer the boats because they are easier to handle. Spread the dough with sour cream. Use more or less sour cream depending on your preference, but not too much, as otherwise the dough can become too mushy. If desired, spread crushed or finely chopped garlic over the sour cream. Top the tarte flambée with the vegetables and season well at the end, as sour cream has a relatively neutral flavor. Place the tarte flambée in the oven and bake at 185 degrees fan-assisted oven, 175 degrees fan-assisted oven with grill, or 190 degrees top/bottom heat until nice and crispy. If you have a pizza stone, use it. Make sure the tarte flambée is cooked through and crispy. You will find the tasty middle ground.