John Myers
Ingredients for 2 servings:
- 200 g flour
- 100 ml water
- 2 tbsp sunflower oil
- 1 pinch of salt
- 75 g spring onions
- 400 g cherry tomatoes
- 200 g sour cream
- 80 g bacon cubes
- ½ bunch chives
- some black pepper, coarsely ground
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Slice the spring onions into rings, quarter or halve the cherry tomatoes depending on their size. Squeeze out any liquid from the tomatoes. Preheat the oven to 250°C (230°C fan-assisted). Knead the flour, oil, salt, and water into a dough. Divide the dough into quarters and roll out into thin, oblong flatbreads on a floured surface. Place two flatbreads on each baking sheet. Spread the flatbreads thickly with sour cream and scatter the spring onions, bacon, and tomatoes on top. Bake the tarte flambée for 8 to 10 minutes on the bottom rack until golden brown and crispy. Cut the chives into rounds, scatter them on top of the baked tarte flambée, and season with coarse pepper.
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