Summary

Ingredients

• 250 g spelled flour
• 125 ml water
• 3 tablespoon oil
• 1 pinch (s) salt
• 1 cup sour cream
• 1 onion (s)
• 1 bell pepper
• 1 leek
• thyme
• chili
• salt
• Spice mix (minced meat seasoning)
• Garlic, fresh

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Instructions

1. Put the flour in a bowl, add water, oil and salt and work into a dough. Then cut the onion into rings and cut the leek and peppers into small pieces.
2. Now roll out the dough thinly, but not too thinly, otherwise it will tear. You can either make small boats or roll out a classic round dough. I prefer the boats because they are easier to handle.
3. Now brush the dough with sour cream. Use more or less sour cream depending on your preference, but not too much, otherwise the dough can become too mushy. Spread garlic on top of the sour cream, pressed or chopped as desired. Cover the tarte flambée with the vegetables and season well at the end, as the sour cream is relatively tasteless.
4. Put the tarte flambée in the oven and let it get crispy at 185 degrees convection, 175 degrees convection with grill or 190 degrees top / bottom heat. If you have a pizza stone, you should use it.
5. Make sure that the tarte flambée is well done and crispy. You will find the tasty middle.