Mini tarte flambée with baked peppers

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

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
300 g Spelt flour (Type 630)
10 g fresh yeast
1 TEASPOON Sugar
5 TABLESPOONS Olive oil
1 red pepper
1 Garlic clove
1 TEASPOON dried oregano
200 g young leaf spinach
2 red onions
300 g Fresh cream
7-10 Tbsp Pepper
150 g Sheep's cheese
7-10 Tbsp Oregano
7-10 Tbsp Flour
baking paper

Directions

1
Put 1 large pinch of salt and flour in a bowl. Stir yeast with sugar until liquid, add to flour. Add approx. 175 ml lukewarm water and 2 tbsp. oil and knead to a smooth dough with the dough hooks of the hand mixer. Form a ball and let it rise covered in a warm place for about 1 hour.
2
Quarter the peppers, clean and wash them. Peel garlic and chop finely. Mix 3 tablespoons of oil with garlic and oregano. Sprinkle the paprika with it on the inside. Place on a baking tray with the skin side facing upwards. Bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for approx. 10 minutes. Wash and sort the spinach and blanch briefly in boiling salted water. Quench cold and drain well. Peel onions and slice or cut into fine rings. Season crème fraîche with salt and pepper. Take the peppers out of the oven and let them cool down.
3
Quarter the dough. Roll out each piece on a floured work surface in a very thin oval shape. Place on two baking trays lined with baking paper. Cut the peppers into strips. Spread the dough with crème fraîche. Cover with paprika, onions and spinach. Crumble feta cheese over it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) one after the other for 12-15 minutes. Serve sprinkled with oregano.