Summary

Ingredients

For the dough:

• 500 g spelled flour type 630 or flour your choice
• 300 ml water
• 4 tablespoon oil
• Flour for the work surface

For the cream:

• 200 g quark or crème fraîche
• 50 ml cream
• 3 spring onion (s), finely chopped

For covering:

• 400 g feta cheese
• 200 g olives
• 1 piece (s) leek (s), approx. 30 g

Moreover:

• some salt and pepper

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Instructions

1. Knead the flour, water, oil and a pinch of salt in a bowl to form a dough and divide into 4 balls (dough is enough for 4 tarte flambée).
2. Preheat the oven to 250 ° C top / bottom heat.
3. Tip: If you have a baking stone, put it on a baking rack in the cold oven on the 1st rail and preheat it at 240 ° C. The baking stone should be in the oven for 30 minutes to heat up properly. Tarte flambée, pizza and bread always turn out a little better with a baking stone, so I can recommend it.
4. Mix the quark or crème fraîche with the cream, add the chopped spring onions and season with salt and pepper.
5. Tip: This cream can also be used as a spread, if something is left over.
6. Cut the feta cheese into cubes, halve the olives, cut the leek into rings. Set aside for now.
7. Now roll out a ball of dough on a floured surface and spread it thinly with the cream (if too much of it is put on the dough, the tarte flambée may become too moist and difficult to remove from the tray). Then distribute the leek and olives on the tarte flambée.
8. Bake in a hot oven without a baking stone for about 20 minutes until the feta cheese has turned lightly brown.
9. Bake in a hot oven with a baking stone at 240 ° C for about 9 - 11 minutes, until the feta cheese has turned lightly brown.
10. While one tarte flambée is in the oven, prepare the next. Bake one at a time until the balls of dough are used up.