Tarte flambée with oranges and Camembert

Ingredients for 2 servings:

• 4 onions, red
• 100 g mushrooms
• 2 oranges, organic
• 200 g crème fraîche
• 125g Camembert(s)
• 6 stalks of parsley
• 3 sprigs of oregano
• 6 stalks of thyme
• 1 tsp paprika powder
• salt and pepper
• some olive oil
• 2 tbsp olive oil
• 100 ml water
• 200 g flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel the onions and slice them into thin rings. Clean and slice the mushrooms. Cut the Camembert into thin slices. Fillet one orange, zest the other and squeeze the juice. Wash the parsley, spin it dry, and finely chop the leaves. Wash the oregano, spin it dry, and finely chop it. Wash the thyme, spin it dry, and roughly chop it. In a bowl, mix the crème fraîche with about 3/4 of the herbs, paprika powder, orange juice, and orange zest. Season with pepper and salt. Knead the flour with olive oil, water, and a little salt to form a smooth dough. Roll out the dough on a lightly floured surface into a thin, slightly oval tarte flambée and then place it on a baking sheet lined with baking paper. Spread the crème fraîche mixture over the tarte flambée, leaving a 1 cm border free. Top the tarte flambée with onion rings, orange segments, mushrooms, and Camembert. Bake in a preheated oven at 200°C (top and bottom heat) for about 25 minutes. Sprinkle the tarte flambée with the remaining herbs, drizzle with a little olive oil, grind with pepper, cut into pieces, and serve immediately while hot.