First knead the flour, water, oil and salt well. The dough shouldn`t be sticky, add a little more flour if necessary. Now let the dough rest for about 30 minutes (with me the dough usually only rests as long as I need for the further preparation of the cream and topping).
You can be very creative with the cream and topping. For the classic Alsatian variant, I taste the crème fraîche with salt, pepper and nutmeg. In addition, onions and spring onions need to be cut.
Then roll out the dough to a thickness of approx. 3 mm, brush with the cream and top with the ingredients.
The topped tarte flambée needs approx. 8 - 9 minutes in the oven at 250 degrees.