Tarte flambée with Parma ham

Ingredients for 1 servings:

• 20 g yeast, fresh
• 500 g flour, type 405
• 200 ml buttermilk
• 11 tbsp olive oil
• Salt
• 200 g shallot(s)
• 2 small zucchini
• 2 sprigs of thyme
• 5 anchovy fillets, pickled in brine
• 250 g sour cream
• 1 tbsp lemon zest, grated
• Pepper, from the mill
• 16 slice(s) Parma ham, wafer-thinly sliced

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

With thyme and scallions. A culinary delight on hot days. Serves 8.

Dissolve the yeast in 50 ml of lukewarm water. Sift the flour into a bowl. Add the buttermilk, 3 tablespoons of olive oil, and 1 teaspoon of salt. Knead everything into a smooth dough. Shape the dough into a ball and let it rise in a warm place for at least 40 minutes. Preheat oven to 250°C (convection not suitable). Thinly slice the shallots and zucchini. Pick the thyme leaves and roughly chop the anchovies. Mix the thyme and anchovies with the sour cream and lemon zest. Season with salt and pepper. Knead the yeast dough again and divide it into 8 equal pieces. Roll out each piece of dough into an oval shape about 2 mm thick on a piece of baking paper. Spread each piece of dough with 3 tablespoons of the sour cream mixture. Arrange the shallots and zucchini on top and season with pepper. Place 3-4 tarte flambées on the baking paper and place them on the hot baking sheet. Bake for 5 minutes on the middle rack. When the edges are golden brown, remove and garnish each tarte flambée with two torn slices of Parma ham. Drizzle each tarte flambée with 1 tablespoon of olive oil. Serve immediately.