Tarte flambée with fennel and apple

Ingredients for 1 servings:

• 175 g spelt flour type 630
• 5 g fresh yeast
• ½ tsp salt
• 1 tbsp olive oil
• 60 ml water
• 1 tbsp parsley, chopped
• 1 small fennel bulb(s)
• 2 tbsp olive oil
• salt and pepper
• 1 tbsp powdered sugar
• 1 garlic clove(s), grated
• 3 tbsp olive oil
• 2 small apples
• 5 cherry tomatoes, yellow
• 100 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 18 minutes; Total time approx. 5 hours 48 minutes

For the dough, mix the flour with water, yeast, salt, oil, and parsley and knead until the dough pulls away from the sides of the bowl. Cover and let rise at room temperature for about five hours. For the topping, trim the fennel bulb and slice it thinly using a cucumber slicer. Sauté the bulbs in olive oil, season with salt and pepper, and let them caramelize slightly with the powdered sugar. Mix the grated garlic with the oil. Peel the apples, core them, and slice them thinly. Halve the tomatoes. Preheat the oven to 220°C (top/bottom heat). Roll out the dough as thinly as possible on a baking sheet lined with foil or baking paper. First brush the flatbread with the garlic oil, then arrange the apple slices on top. Spoon the fried fennel over the apple slices and place the tomato halves between them. Bake the tarte flambée for 10 minutes, then spread the cheese on top and bake for another 8-10 minutes.