Summary

Ingredients

• 200 g flour
• 100 ml water
• 2 tablespoon sunflower oil
• 1 pinch (s) salt
• 75 g sprin onion (s)
• 400 g cherry tomato (s)
• 200 g sour cream
• 80 g bacon cubes
• 0.5 ½ bunch chives
• some black pepper, coarsely ground

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Instructions

1. Cut the spring onions into rings, quarter or halve the cherry tomatoes, depending on their size. Squeeze the liquid out of the tomatoes.
2. Preheat the oven to 250 ° C (convection 230 ° C).
3. Knead the flour, oil, salt and water into a dough. Quarter the dough and roll it out on a floured worktop into thin, elongated cakes. Place two flat cakes on each baking sheet. Brush the flatbreads thickly with sour cream and sprinkle with spring onions, bacon and tomatoes.
4. Bake the tarte flambée for 8 to 10 minutes on the lower rack until golden brown and crispy.
5. Cut the chives into rolls, distribute them on the baked tarte flambée and season with coarse pepper.