First, dissolve the yeast and sugar in 100 ml of lukewarm water and let it rest for 10 minutes. Put the flour in a bowl, then add the salt, rapeseed oil and yeast mixture. Knead everything into a smooth dough with the kneading hook of the hand mixer. Cover the yeast dough and let rise in a warm place for about 60 minutes.
Pluck 2 twigs of rosemary needles and finely chop the needles. Cut the goat cheese into slices.
Preheat the oven to 200 degrees (fan oven 180 degrees). Divide the yeast dough into 2 portions and roll out thinly on a floured work surface. Place one flat cake on a baking sheet lined with baking paper. Spread the cream layer with herbs on top Bake in a hot oven for about 15-20 minutes.
After 15 minutes, sprinkle the tarte flambée with rosemary needles, salt and pepper. Drizzle with agave sauce and finish baking. To serve, serve with 1-2 sprigs of rosemary, depending on your taste.