Tarte Flambée with Sweet Potatoes and Harissa Cream

Take the dough out of the refrigerator in good time. It should rest for about 10 minutes at room temperature. In the meantime, mix the sour cream and harissa together for the cream. Season with a little salt.

Halve the peeled onions and cut into fine half rings. Cut or slice the peeled sweet potato into thin slices (I used the peeler).

Unroll the dough with the parchment paper on a baking sheet and brush with the harissa cream. Roughly crumble the tofu and sprinkle on top. Spread the sweet potatoes and onions evenly on top.

Bake in the preheated oven at 220 degrees top / bottom heat for about 12 - 15 minutes on the middle shelf until crispy. Sprinkle the tarte flambée with chopped parsley before serving. The tofu can also be left out without replacement.

If you would like to prepare the dough yourself, you can mix 10 g (1/4 yeast cube) with 1/2 teaspoon sugar and a little lukewarm water. Mix 300 g flour, 1/4 teaspoon salt, 3 tablespoons oil and 170 ml lukewarm water in a bowl. Add the mixed yeast and knead everything into a smooth dough using the dough hook of the hand mixer. Cover and let rise in a warm place for about 1 hour. Then divide the dough into four portions on a floured surface and roll out each into a flat cake. Then top and bake as indicated above.