Earthy, subtly tart and yet slightly sweet: We top crispy spelt flour base with vegan "feta", apples, caramelised onions and Micro Amaranth. What a visual feast! And how delicious it tastes...
For the dough:
For the topping:
Note: In addition to the preparation time of 30 minutes, allow extra 45-60 minutes for the dough to rest and bake.
Preheat the oven to 230°C (fan oven). Sieve the flour and mix together with the ingredients for the dough. Then knead on a floured work surface for about 5 minutes until the dough is elastic. Cover and leave to rest for about 30-40 minutes.
Meanwhile, prepare the toppings. Harvest Micro Amaranth and Thymian. Fry the onions in a pan with a little olive oil, then add some salt and sugar. Caramelise for about 10 minutes.
Roll out the dough very thinly on a floured work surface, about the size of a baking tray but in an oval shape. Then place on a baking tray lined with baking paper.
Spread the sour cream generously on the tarte. Then top with apple slices, onions, feta and Thyme.
Season with sumac, honey (or maple syrup) as well as salt and pepper and bake for about 15-20 minutes until golden brown. Adjust the time depending on the oven. Remove the tarte flambée from the oven, garnish with Micro Amaranth and enjoy.
Recipe provided by Shabnam Rebo, photo additionally edited by Agrilution. You can find the recipe on Shabnam's Instagram account.
