Spicy tarte flambée

Ingredients for 1 servings:

• 500 g flour
• 1 tsp salt
• 1 tsp sugar
• 100 ml water
• 150 ml beer
• 2 onions
• 4 onions
• 200 g crème fraîche
• 100 g lean ham, finely diced
• 200 g cheese (Gouda), grated
• Salt and pepper from the mill
• possibly flour for the work surface

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 35 minutes; Total time approx. 7 hours 5 minutes

makes 4 trays

Prepare 4 pieces of parchment paper. For the dough, place the flour in a mixing bowl. Add the salt, sugar, and water, and mix with the dough hook of a hand mixer. Add enough beer (150 ml may vary) to form a smooth, non-sticky dough. To make the dough easier to roll out and stretch, let it stand, covered with foil, for about 5 hours. For the topping, peel the onions, halve them, and slice them into rings. Slice the onions into rings. Grate the cheese. Preheat the oven with the baking sheet inside (250°C/480°F top/bottom heat). Bake the 4 trays individually. For each tray, divide a quarter of the dough, stretch it out, and roll it out very thinly on the parchment paper using a rolling pin. Add a little flour if necessary to prevent the dough from sticking. My dough pieces never turn out rectangular, but rather round and “frayed.” Spread 50g of crème fraîche on each of the four rolled-out doughs, season with salt and freshly ground pepper, and top with the rings of 1/2 onion, 1 finely chopped onion, 25g of diced ham, and 50g of Gouda cheese. Remove the hot baking sheet from the oven and bake the tarte flambées one after the other in the upper third of the oven for 8 minutes each. Serve the tarte flambées hot immediately. They also taste great chilled. Serve with Federweißer, if it’s in season.