Tarte flambée with salmon from the pizza stone

Ingredients for 1 servings:

• 250 g flour
• 2 tbsp olive oil
• 1 tsp salt
• 125 ml water
• Durum wheat semolina
• 150 g sour cream or crème fraîche
• salt and pepper
• 3 spring onions
• 1 pack of smoked salmon, approx. 250 g
• 1 lemon(s)

Instructions

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

for two tarte flambées

Place the pizza stone in the lower third of the oven and preheat to 250°C. The stone needs to be in the oven for about an hour before placing the tarte flambée on it to ensure it’s really hot. Knead the flour, oil, salt, and water into a smooth dough. Divide the dough into two equal portions. Wash the spring onions and slice them into fine rings. Spread durum wheat semolina on a smooth surface to create a thin layer so the dough doesn’t stick. Roll out the first portion of dough thinly, about 2-3 mm thick. Spread half of the sour cream on the rolled out dough, then season with salt and pepper. Then spread half of the spring onions and half of the salmon on the tarte flambée. Using the peel that usually comes with the pizza stone, carefully lift the tarte flambée onto the hot stone in the oven. While the first tarte flambée is baking in the oven, repeat the rolling out and topping steps. Now squeeze fresh lemon juice over the tarte flambée if desired and enjoy.