Tarte flambée with smoked trout

Ingredients for 1 servings:

• 400 g wheat flour
• 40 g rye flour
• 1 packet of dry yeast
• 1 tsp salt
• 300 ml water, approx.
• 300 g crème fraîche
• Salt and pepper, black from the mill
• 125 g smoked ham
• 1 bunch of spring onions
• 250 g smoked trout fillet(s)
• possibly grease for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Mix the wheat flour, rye flour, yeast, and 1 teaspoon of salt in a bowl. Add about 300 ml of lukewarm water and knead into a smooth dough. Cover the dough and let it rise in a warm place for about 40 minutes. Mix the crème fraîche, salt, and pepper. Finely dice the ham. Tear the smoked trout into pieces. Preheat the oven to 220 °C (top/bottom heat). Knead the dough again and divide it into 4 portions. Roll each portion out into a 2 mm thick, round flatbread, approximately 32 cm in diameter. Place on two baking sheets lined with baking powder or in a greased tart dish. Spread the crème fraîche on top, then arrange the ham on top. Bake on the bottom rack for 25 minutes. Remove the tarte flambée from the oven, scatter the leek onions and smoked trout on top, and serve.