Tarte flambée with chickpea and tomato sauce, mushrooms and olives

Ingredients for 1 servings:

• 220 g spelt flour or wheat flour
• 2 tbsp oil
• 125 ml water
• 1 tsp, leveled salt
• Fat and flour for the tray
• 200 g tomatoes, pureed or chopped
• n. B. Salt
• 1 class can/n chickpeas (drained weight approx. 240 g)
• 1 lemon(s)
• 1 clove(s) garlic
• 300 g mushrooms, brown
• 100 g olives, black
• 4 tbsp sesame oil or rapeseed oil
• e.g. cumin
• 100 g arugula

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Combine the first four ingredients in a bowl and use the dough hook on a hand mixer to form a dough. Knead again with your hands and then roll out onto a greased and floured baking sheet. I use a small rolling pin for this. The dough will be tough, but with a little patience, you can eventually roll it out into a thin dough. Season the pureed or chopped tomatoes with a little salt and spread it on the dough. Drain the chickpeas, reserving the draining liquid. Squeeze the lemon. Peel the garlic and finely chop it if necessary. Puree together with the chickpeas, the oil, initially some of the lemon juice, about 5 tablespoons of the draining liquid, and the cumin (either in a stand mixer or with an immersion blender). Depending on the consistency, add a little more draining liquid if necessary to create a paste that is easy to spread but not too runny. Then season to taste and add more cumin and lemon juice if necessary. Tip: Depending on your taste, you can also experiment with other spices or spice blends, such as Ras el Hanout. Now add dollops of chickpea sauce to the tomato sauce. Finally, clean and slice the mushrooms. Slice the olives into rings. Distribute both ingredients over the tarte flambée. Bake the tarte flambée at 230°C fan/convection oven with bottom heat for about 15 minutes (please be careful and adjust this to your oven’s conditions if necessary). After baking, sprinkle arugula on the tarte flambée, if desired.