Tarte flambée with Hermann dough

Ingredients for 4 servings:

• 200 g wheat sourdough (Hermann dough)
• 400 g flour
• 2 pinches of salt
• 3 tbsp oil
• 100 ml water
• 1 onion(s)
• 125 g smoked ham, diced
• 150 g crème fraîche
• 1 sprig(s) rosemary
• 50 g goat cheese (roll)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Tarte flambée with various toppings

First, knead the Hermann dough with flour, salt, oil, and water (using a food processor or electric hand mixer). If the dough is too runny, add more flour. If it’s too stiff, add a little more oil or water. Then, until it’s easy to handle, add more flour. Preheat the oven to 200°C (top/bottom heat). Divide the dough into two portions. This should be enough for two baking sheets. Roll out the dough very thinly, sprinkling some flour on the countertop beforehand. Then place the thin dough on a baking sheet lined with baking paper. Now, mix the crème fraîche with a little salt and pepper and spread it thinly over the dough. Think about your second tarte flambée. Finally, you can top the dough as desired. Sprinkle onions and ham on top, the Alsatian way. Or, for children, add diced bell peppers. Gorgonzola is also very good, as are fresh pears, or goat cheese with a sprig of rosemary. Perhaps add some figs. Each corner, for example, gets a different flavor. Bake the tarte flambée for about 10 minutes. When the dough turns slightly brown on the outside, it’s ready.