Tarte flambée with white cabbage, apple, hazelnuts and raisins

Ingredients for 1 servings:

• 1 package of tarte flambée dough (refrigerated counter)
• 200 g sour cream or crème fraîche
• some white cabbage, approx. 250 – 300 g
• 1 apple, approx. 150 g
• 1 m.-sized onion(s)
• 3 tbsp hazelnuts, sliced ​​or chopped
• 2 tbsp raisins
• 100 g ham cubes or bacon strips
• n. B. Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Pour boiling water over the raisins and let them swell. Preheat the oven to 220°C (top/bottom heat). Roll out the tarte flambée dough and place it on a baking tray lined with baking paper. Spread the sour cream over the dough, leaving a 1cm border all around. Finely grate 250-300g of white cabbage and spread it on the sour cream. Quarter and core the apple, then cut the quarters lengthwise again and cut crosswise into thin slices. Arrange the slices on the white cabbage with the drained raisins and hazelnuts. Peel the onions, quarter them lengthwise, cut them crosswise into thin strips and place them on the tarte flambée. Season with salt and freshly ground pepper to taste. Arrange bacon or diced ham on top. Bake in a hot oven on the lowest rack for approx. 20 minutes until browned to your liking. Notes: Every oven heats differently, so adjust the baking time and temperature according to your experience. The quantities given are for one baking sheet.