Summary

Ingredients

• 220 g flour
• 125 ml water, lukewarm
• 1 teaspoon salt
• 2 tablespoon herbs, dried
• 200 g crème fraîche
• 2 tablespoon pesto
• 200 g tomato (s), small
• 125 g mozzarella
• 2 tablespoons oil

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Instructions

1. Preheat the oven to 220 degrees (convection 200 degrees).
2. For the dough, sieve the flour into a bowl and make a kneading dough with water, oil, salt and the dried herbs. Possibly add a little more flour so that the dough becomes supple and no longer sticks.
3. Then roll out this dough into two thin flat cakes on a baking sheet lined with baking paper.
4. For the topping, mix the creme fraiche with the pesto and spread on the flatbread.
5. Wash and chop the tomatoes.
6. Drain the mozzarella well and pluck it into small pieces. Place on the dough together with the tomatoes.
7. Bake the tarte flambée in the oven on the middle rack for about 15 minutes, until the edges of the dough have turned golden brown.