Put the bread mixture and lukewarm water in a bowl. Using a mixer or dough hook, first knead on the lowest setting then on the highest for about 3-4 minutes to form a smooth dough. Cover the dough and let it rest for 60 minutes in a warm place. until the volume increases significantly.

Preheat the oven to 200 degrees. Halve the dough and roll out into 2 flat cakes on a floured work surface. Place the two flat cakes on 2 baking sheets lined with baking paper. Brush both flat cakes with creme fraiche. The minced meat mixture (recipe from the minced meat and spinach pan ) spread over the flatbreads.

Bake one after the other in the lower third of the hot oven. Shortly before the end of the baking time, sprinkle the Gouda over the top. Pluck the thyme leaves from the stems. Take the minced meat tarte flambée out of the oven. To serve, sprinkle with the thyme and cut into pieces.