Vegetarian herb tarte flambée

Ingredients for 1 servings:

• 7 g yeast
• ½ tsp sugar
• 175 ml water, lukewarm
• 225 g flour
• 1 pinch of salt
• 2 tbsp oil
• Flour for the work surface
• ¼ bunch dill
• ½ bunch chives
• 350 g sour cream
• 1 pinch(s) of pepper
• 2 small onions
• some pepper berries, pink

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

For the dough, first dissolve the yeast and sugar in the water. Put the flour and a little salt in a bowl. Add the yeast water and oil. Knead the ingredients into a dough using an electric mixer (dough hook) or by hand. Then, cover the dough with a kitchen towel and let it rise in the oven at 50°C (top/bottom heat) or in a warm place. For the topping, wash the dill and chives, shake dry, and finely chop. Mix the herbs and sour cream and season with salt and pepper. Peel the onions and cut into rings or small pieces. Roughly grind the pink peppercorns. On a floured work surface, divide the finished yeast dough into the desired number of tarte flambées and roll out each one to a thickness of about 2 mm. Place one rolled out dough piece on each baking sheet lined with baking paper. Spread the sour cream on the dough and top with the onions and pink peppercorns. Bake one tarte flambée at a time on the lowest rack in a preheated oven at 220°C for about eight to ten minutes.