Tarte flambée without yeast, with salami

Ingredients for 1 servings:

• 300 g flour
• 125 ml carbonated mineral water
• 4 tbsp oil, neutral
• 1 pinch of salt
• 1 large onion(s)
• 1 cup of crème fraîche or sour cream
• some milk
• 80g salami
• possibly grease for the tray

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Make a smooth, non-sticky dough from flour, oil, water, and salt. If the dough is too crumbly, add a little more oil and water. The mineral water will make the dough a little looser. If the dough is sticky, add a little more flour. Shape the dough into a ball, wrap it in cling film, and place it in the refrigerator. Preheat the oven to approximately 220°C fan-assisted or 230°C conventional heat for about 15-20 minutes. Mix the crème fraîche or sour cream with the cream or milk (to make it easier to spread). Place the cream in the refrigerator. Remove the dough from the refrigerator and roll it out to the size of the baking sheet (approx. 3-5 mm thick). Place it on a greased or parchment-lined baking sheet. Spread the cream evenly over the dough with a spoon and top with the topping. For the topping, dice the onion or cut it into half rings, and cut the salami into equal-sized, fine cubes. Spread the salami and onions evenly over the cream (don’t overdo it, it only bakes very quickly!). Bake the topped dough for about 10-15 minutes, until the edges are browned.