Tomato tarte flambée

Ingredients for 4 servings:

• 2 sprigs rosemary
• 400 g flour
• some flour, for working
• 1 tbsp dry yeast
• 1 pinch(s) of sugar
• 1 tsp salt
• 300 g crème fraîche
• 3 onions, red
• 6 tomatoes (mixed red and yellow as desired)
• 100 g salami, spicy paprika salami, sliced
• 100 g olives, black
• 200 g sheep’s cheese (feta)
• 1 bunch arugula
• some pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 45 minutes

For the dough, strip the rosemary needles and chop them roughly. Place the flour, yeast, rosemary, salt, and sugar in a bowl and knead with about 250 ml of lukewarm water. Cover the dough and let it rest in a warm place for about 60 minutes. Preheat the oven to 250°C (convection not suitable) with a baking tray. Knead the dough again, divide it into 4 pieces, and roll out thinly into 4 circles on a floured surface. Place the pieces of dough on baking paper and spread with crème fraîche. Peel the onions and slice them thinly. Wash and trim the tomatoes, and cut them into slices about 5 mm thick. Top the tarte flambée with tomatoes, onions, salami, and olives. Crumble the feta cheese over the top. Remove the hot tray from the oven, carefully place the tarte flambée in portions onto the baking paper, and bake in the oven on the lowest rack for 10 to 12 minutes. Meanwhile, wash the arugula and spin it dry. To serve, season the tarte flambée with pepper and sprinkle with arugula.