Tarte flambée with salmon and leek

Ingredients for 1 servings:

• 210 ml water, lukewarm
• 1 packet of dry yeast
• 2 pinches of sugar
• 470 g spelt flour + a little more for rolling out
• 1 tsp salt
• 3 tbsp olive oil
• 120 g goat’s cheese
• 70 g crème fraîche
• 1 tsp vegetable stock powder
• 2 cloves garlic, very finely chopped
• 1 tsp orange zest, organic
• 110 g goat cheese (Giegenbergkäse), grated
• 210 g smoked salmon, in fine slices
• 1 stalk(s) leek, in fine rings
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

quick and sophisticated recipe

Quickly knead the dough ingredients and then let it rest until it has doubled in size (about 1 hour in a warm place). For the topping, combine the cream cheese and crème fraîche. Season with vegetable stock, orange zest, and garlic. Roll out the dough thinly on a lightly floured surface. If desired, divide it into 4 portions (I always make a whole sheet) and place it on a baking sheet lined with baking paper. Spread a thin layer of the cream mixture over the dough, sprinkle with goat cheese, shred the salmon, and distribute the leek evenly over the dough. Season with pepper (be careful with the salt!). Bake in a preheated oven at 200°C (400°F) top/bottom heat for about 16-20 minutes. For 4 servings, each serving contains 750 kcal.