Summary

Ingredients

• 400 g flour
• 20 g yeast
• 2 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoon vegetable oil
• 2 apples, sour (Boskoop)
• 2 small onion (s), red
• 50 g hazelnuts
• 100 g crème fraîche
• 100 g oat cream cheese
• salt and pepper
• 5 sprigs thyme
• 10 sage leaves
• Flour for the work surface
• Grease for the tin

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Instructions

1. Sieve the flour into a bowl, make a hollow in it. Dissolve the yeast in warm water, add 1 tablespoon of sugar to the well. Cover the bowl and let rise in a warm place. After 10 minutes, knead the pre-dough with the dough hook of the hand mixer and slowly work in 200 ml of warm water, salt and oil. Continue kneading and covering the dough and let rise until it has doubled in volume.
2. Cut the apples into slices, mix with 1 tablespoon of sugar. Cut the onions into wedges. Roughly chop the hazelnuts.
3. Knead the dough well on a floured work surface, then roll it out into a square and place on a greased baking sheet. Spread the crème fraîche evenly on top, leaving a narrow edge free. Place the apples and onion wedges on top, also spread the goat cheese on top. Salt, pepper. Sprinkle nuts on top.
4. Put the tray into the hot oven for approx. 20 minutes at 220 ° C top / bottom heat.
5. Sprinkle the tarte flambée with fresh thyme and sage leaves and serve immediately.