Tarte flambée

Ingredients for 2 servings:

• 10 g yeast, fresh
• ½ tsp sugar
• 30 ml water, lukewarm
• 250 g flour
• 100 ml buttermilk
• 1 tsp salt
• 2 tbsp olive oil
• 2 cloves garlic
• 5 tbsp olive oil
• 1 tsp oregano
• ½ tsp sugar
• 2 tbsp Parmesan, grated
• 1 stalk(s) leek
• 200 g sour cream
• 250 g bacon, diced

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 25 minutes

Dissolve the yeast with 1/2 teaspoon of sugar in 30 ml of lukewarm water. Put the flour in a bowl and then add the liquid yeast. Add the buttermilk, salt, and 2 tablespoons of olive oil and knead into a smooth dough. Let the dough rise in a warm place for 2 1/2 hours. Mix the garlic, 4 tablespoons of olive oil, oregano, 1/2 teaspoon of sugar, and Parmesan cheese into a paste. Halve the leek and cut into thin slices. Mix the leek in a bowl with a little salt and sugar and 1 tablespoon of olive oil. Preheat the oven to 250°C. Roll out the dough thinly. First spread the Parmesan paste on it, then the sour cream. Now distribute the bacon cubes on top and then the leek. Bake the tarte flambée at 250°C for 8-10 minutes.