Mini tarte flambée with baked peppers

Name: Mini tarte flambée with baked peppers
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 4
Ingredients: 300 g Spelt flour (Type 630); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 7-10 Tbsp Oregano; 10 g fresh yeast; 5 TABLESPOONS Olive oil; 1 red pepper; 200 g leaf spinach; 2 red onions; 300 g Fresh cream; 1 Garlic clove; 150 g Feta; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

Sitting together with friends, a glass of wine in your hand and accompanied by tarte flambée with peppers, spinach and feta - the perfect Saturday evening!

COOK TIME
90 mins

TOTAL TIME
125 mins

Ingredients

Servings: 4

300 g Spelt flour (Type 630)
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
7-10 Tbsp Oregano
10 g fresh yeast
5 TABLESPOONS Olive oil
1 red pepper
200 g leaf spinach
2 red onions
300 g Fresh cream
1 Garlic clove
150 g Feta
baking paper

Directions

1
Prepare the dough with 300 g spelt flour and 2 tablespoons of olive oil, let it rise.
2
Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line two baking trays with baking paper. Quarter the peppers, clean and wash them and place them on a baking tray with the skin side facing upwards. Bake for 8-10 minutes. Clean, wash and collapse the spinach in boiling salted water. Rinse cold in a sieve and drain well. Peel onions, slice or cut them into fine rings. Season crème fraîche with salt and pepper. Peel garlic and chop finely. Mix 3 tbsp. oil with garlic and 1 tsp. oregano. Take the peppers out of the oven and let them cool down a little.
3
Quarter the dough. Roll out each quarter oval and very thin on a floured work surface or put it through the pasta machine (see tip on page 65). Place on the trays. Cut the pepper quarters into strips. Spread the dough with crème fraîche, leaving a small rim. Cover with paprika, onions and spinach. Crumble feta over it. Drizzle garlic oil over it. Bake in a hot oven for 12-15 minutes one after the other.