for 4 people

Dough

300 g	white flour
1 tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 ½ dl	water
½ dl	olive oil
1 tbsp	honey

Tarte flambée

100 g	sour single cream
100 g	blue cheese (e.g. Gorgonzola), cut into pieces
200 g	apricots, thinly sliced
¼ bunch	thyme, leaves torn off

Bake

50 g	rocket
½ tbsp	liquid honey
¼ tsp	sea salt
a little	pepper

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water, oil and honey, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rest for approx. 10 mins.

Shape

Quarter the dough. On a lightly floured surface, roll out into ovals approx. 2 mm thick, place on two baking trays lined with baking paper.

Tarte flambée

Spread the sour single cream over the dough. Top with the gorgonzola, apricots and thyme.

Bake

Approx. 20 mins. in an oven preheated to 220 °C (convection). Remove from the oven, top with the rocket, drizzle with the honey, season.

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