for 4 people

Dough

300 g	white flour
1 tsp	salt
1 tsp	dry yeast (approx. 3 g)
1 ½ dl	water
½ dl	sunflower oil

Tarte flambée

125 g	cream cheese, plain
80 g	grated Gruyère
200 g	AuProSpecieRara tumn turnip, cut lengthwise into slices approx. 2 mm thick
1	red-skinned apple, thinly sliced
1	red onion, thinly sliced
¼ tsp	salt
a little	pepper

To bake

80 g	cured ham in slices
¼ tsp	sea salt

How it's done

Dough

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

Tarte flambée

Halve the dough. On a lightly floured surface, roll out each half into an oval approx. 4 mm thick, place on two baking trays lined with baking paper. Spread the cream cheese and Gruyère on top, leaving a border of approx. 1 cm all the way around. Scatter the turnip, apple and onion on top of the tarte flambée, season.

To bake

Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, spread half of the cured ham on top of the tarte flambée, plate up. Bake the second tarte flambée in the same way. Sprinkle with fleur de sel.

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