Tarte flambée with potatoes and Black Forest ham

Ingredients for 2 servings:

• 4 tbsp oil
• 250 ml water
• 2 pinches of salt
• 500 g flour
• 4 waxy potatoes
• 300 g crème fraîche or sour cream
• 3 tbsp double cream cheese
• 16 slice(s) Black Forest ham
• 1 bunch of spring onions
• 1 bowl of arugula
• 200 g ricotta
• 1 piece(s) Parmesan
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Original recipe by Viki Fuchs

Preheat the oven to 220°C fan-assisted oven (or 250°C top/bottom heat) and, if available, place a pizza stone or baking tray upside down inside. Knead the dough ingredients into a dough and let it rest for 30 minutes. In the meantime, for the topping, peel the potatoes and cook them in salted water for about 15 minutes. Drain, let cool, and cut into thin slices. Mix the crème fraîche with the cream cheese, season with salt and pepper. Cut the ham into strips. Wash the spring onions, pat dry, and finely slice the white and green parts. Wash the arugula and spin dry. Form the dough into 4 equal-sized balls. Roll them out thinly on a floured surface. Spread with crème fraîche, distribute the potato slices evenly over the base, distribute the Black Forest ham evenly, and top with ricotta and spring onions. Bake in a hot oven for about 6-10 minutes until crispy. Top with arugula, freshly shaved Parmesan cheese, salt, and some freshly ground pepper. The dough for this tarte flambée comes from the recipe by mermaid: https://www.chefkoch.de/rezepte/1107291216818673/Schneller-Flammkuchen.html