Whole-grain tarte flambée with tuna and capers

Ingredients for 2 servings:

• 250 g wholemeal flour
• 140 ml water
• 2 tbsp olive oil
• ½ tsp salt
• 1 can of tuna
• 2 spring onions
• 1 cup of crème fraîche with herbs (200 g)
• 2 tbsp capers
• ½ bag(s) of cheese, grated
• 1 handful of arugula

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

without yeast

Preheat the oven to 220 degrees fan-assisted oven. Knead the dough ingredients together and roll it out very thinly. If the dough doesn’t turn out perfectly the first time, don’t worry. If it’s too stiff when kneaded, add more water and/or oil. It’s important to roll it out very thinly to ensure it’s crispy. This dough will make enough for one very large or two medium-sized tarte flambées. Then spread a generous amount of crème fraîche on top, followed by the tuna, capers, sliced ​​spring onions, and finally the cheese. Then bake everything on the bottom rack of the oven for about 10-15 minutes (times vary depending on the oven, so keep an eye on it). Take it out, slice it, and sprinkle with arugula.