Zucchini and blueberry tarte flambée

Ingredients for 2 servings:

• 240 g flour, e.g. spelt flour type 630
• 1 ½ tbsp olive oil
• 1 tsp salt
• 135 ml water
• 7 sprigs rosemary
• 300 g zucchini
• 125 g blueberries (blueberries)
• 25 g Parmesan
• 100 g double cream cheese
• Pepper, freshly ground
• olive oil
• possibly milk or yoghurt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

For the dough: Combine flour, oil, salt, and 135 ml water in a bowl. Knead first with the dough hook of a hand mixer and then by hand until you have a smooth dough. Wrap the dough in cling film and let it rest for about 1 hour. If you’re in a hurry, you can also use it straight away. For the topping: Rinse the rosemary, finely chop about 2 sprigs, and set the rest aside. Rinse and trim the zucchini, then slice it lengthwise into thin slices using a vegetable peeler. Sort the blueberries, rinse them, and pat them dry. Finely grate the Parmesan cheese. Divide the dough into two portions and roll each portion out into an oval flatbread on a lightly floured surface. Place on two baking sheets lined with baking paper. It works best to roll the dough out directly on the baking paper and then place it, still on the paper, on the baking sheets. Spread both flatbreads with cream cheese (if necessary, mix a little until smooth, e.g. with milk or yogurt, depending on the firmness of the cream cheese). Sprinkle chopped rosemary and half of the Parmesan cheese over the top. Place the zucchini slices on top, sprinkle with blueberries and the remaining grated Parmesan cheese. Arrange the remaining rosemary sprigs on top and season with salt and pepper. Preheat the oven to 240°C (475°F), fan oven 220°C (425°F), gas mark 6. Place the oven rack upside down on the oven floor. Place the baking sheets one after the other on the rack and bake the flatbreads for about 12 minutes. Remove, drizzle with olive oil, and serve immediately.