These delicious tartes are a nice change from pizza.
Makes 1 large tray or 4 individual tartes
- 350 grams spelt flour (type 630)
- 1/2 cube fresh yeast
- 120 ml lukewarm water
- 4 tablespoons olive oil (for the dough)
- 1 teaspoon sea salt or to taste
- 1 large leek, washed and cut into fine stripes
- 200 grams creme fraiche (or sour cream)
- 200 grams grated montain cheese (optional)
- 100 grams bacon, thinly sliced
- Preheat oven to the highest temperature possible
- Sieve the flour in a large bowl.
- Dissolve the yeast in a cup with 120 ml lukewarm water add salt and olive oil.
- Add the yeast mixture to the flour and mix thoroghly for a couple of minutes before forming a ball.
- Place ball into a bowl and cover with a tea towel and leave for 20 minutes until you see small bubbles.
- Take the dough out and roll out as thin as possible (one large tray or 4 individual tarts).
- Spread creme fraiche on top of the dough, put leek and bacon stripes on top. Sprinkle ca. 50 grams of grated cheese over the tartes.
- Place onto a hot baking tray and bake (individually) for approx. 8 - 10 minutes until golden brown.
Top with olives, creamy goat cheese or any other kind of grated cheese. You could also add thinly sliced onions, sundried tomatoes, spinach or use your imagination. Serve with a glas of chilled dry white wine or fizzy apple juice.