Tarte flambée with cooked ham and artichokes

Ingredients for 1 servings:

• 100 g wheat flour type 405
• 2 g salt
• 33 ml water
• 50 g crème fraîche
• n. B. Pfeffer
• 1 g oregano
• 50 g mountain cheese, Gruyère or raw milk cheese, grated
• 1 slice(s) cooked ham, cut into 1 x 1 cm pieces
• 1 artichoke(s) (artichoke heart) from the can, torn into small pieces

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

made quickly, because the pizza without yeast does not need time to rise

Tarte flambée is a pizza made without yeast. This makes it quick to make, with no prep time. But because the dough doesn’t rise, the base has to be wafer-thin, like a tortilla. Set the oven to 240°C (top/bottom heat) and put a baking sheet on the bottom rack. While the oven is heating up, mix the flour with the salt and water in a bowl; there will be dry corners and soggy corners. Then knead the dough until it is smooth like pasta dough, dry enough not to stick. Roll out the dough on baking paper until it is wafer-thin 2 mm thick, like an oval tortilla. To prevent it from sticking to the kitchen roll, I dust it with a little flour. I shape it so that two fit side by side on a baking sheet. Spread the entire flatbread with crème fraîche, also very thinly, then season with pepper and oregano, sprinkle with half of the grated cheese, arrange the cooked ham on top, arrange the artichoke heart, and top with the rest of the cheese. Place the flatbread on its baking paper in the oven and bake for about 10 minutes, until the base is cooked through; the edges and tips are usually browned. Tarte flambée is traditionally served cut into 3 cm wide strips on a wooden board. It is especially popular when the dough bubbles and becomes crispy. To do this, fold the dough once after the first rolling out and flouring, then continue rolling out.