Tarte flambée without yeast dough

Ingredients for 1 servings:

• 200 g flour (spelt)
• 1 egg(s)
• 1 tsp salt
• 50 ml mineral water
• 2 tbsp oil (rapeseed oil)
• 1 cup sour cream
• 1 cup crème fraîche
• 1 cup cream cheese with herbs
• 6 tbsp chives
• 1 pinch(s) of pepper
• 400 g bacon (belly bacon), smoked
• 4 shallots or medium-sized onions
• 1 cup of sweet cream
• 1 pinch of nutmeg
• Flour for the baking sheet
• Flour for the work surface

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

no Swabian plagiarism – and does not always have to be Alsatian

Preheat oven to high. Combine spelt flour, egg, and a little salt (bacon also contains salt!) in a bowl and knead in a mixer, constantly adding mineral water, until the dough is firm and no longer lumps. Important: First, mix the dough ingredients without oil and knead until smooth and form a rollable ball. Finally, add the rapeseed oil and mix in, then let it rest for about 15 minutes. The dough should then have a consistency that allows it to be rolled out on a floured surface. For the topping, mix the sour cream, crème fraîche, cream cheese, cream, and chives (reserve a little for decoration) in a suitable bowl until spreadable. Season with pepper and nutmeg. If desired, thin with a little more cream or milk. Peel the onions and slice them into fine half rings, dice the lean smoked bacon (or buy it as is), and set everything aside for the topping. Halve the dough and topping for two baking sheets measuring approximately 30 cm x 40 cm. Roll out the dough thinly on a floured surface and then place it on a floured baking sheet. Spread a thin layer of sour cream mixture on top, distribute the onion and bacon cubes evenly over the dough, then top with the bacon. Repeat with the second baking sheet. Place in the oven and bake for approximately 5-10 minutes, depending on the heat and desired degree of browning. Sprinkle with the reserved chives and cut into hand-sized pieces. Serve hot.