Ingredients (for 8 pieces)

For the dough:

• 330 ml cold water
• 3 tbsp sunflower oil
• 3 tsp salt
• 600 g spelt flour type 630 or wheat flour type 550

For the coating:

• 400 g sour cream
• 200 g crème fraiche
• Salt, pepper, nutmeg
• 4 red onions
• 4 spring onions
• 300 g bacon in cubes or strips
  
  
• Oil for coating
• Semola for the work surface

Heat the MERKLINGER to approx. 400-450°C.

For the dough:

Pour the water into a mixing bowl. Add the oil, salt and flour and knead into a smooth dough using the dough hook on a food processor. It should come away from the sides of the bowl easily.

Shape the dough into a ball, place on an oiled plate, brush the dough ball with oil and cover with a bowl. Leave to rest at room temperature for at least 30 minutes.


For the coating:

Mix the sour cream with the crème frâiche until smooth and season with salt, pepper and nutmeg. Peel the onions, halve and cut into strips.

Wash the spring onions and cut into rings.

Sprinkle the work surface with semola. (This makes the tarte flambée even crispier!)

Place the ball of dough on the work surface and divide into 8 equal pieces. Roll out each piece of dough into a very thin flatbread using a rolling pin. 

Spread 2 tbsp of the sour cream mixture on each flatbread. Spread the onions and bacon on top and bake directly on the firebrick for 3-5 minutes until crispy.

Spread the spring onions on the tarte flambée and serve hot.

Vegetarian combination: 

Spread slices of the cooked beet over the sour cream mixture. Top with thin apple slices and walnuts and bake the tarte flambée until crispy. After baking, drizzle with liquid honey.
Finely puree the fresh parsley and oil with a hand blender, season with salt and serve. 

Sweet winter combination: 

Fresh mandarin slices or orange fillets and chopped
Sprinkle the pistachios or walnuts over the sour cream mixture. Sprinkle with brown sugar and bake until crispy.