Tarte Flambée with Prosciutto and Melon

For the dough, knead all ingredients thoroughly until a smooth dough is formed. Roll into a ball and let rest covered until further use.

For the cream, wash and finely chop rosemary, setting aside a small amount of rosemary needles. Blend crème fraîche with ricotta, egg yolks, salt, pepper and chopped rosemary until smooth.

For the topping, peel the melon and cut into cubes. Pluck prosciutto into bite-sized pieces if necessary.

Preheat oven to 200 °C. Line a baking sheet with baking paper. Roll out dough as thinly as possible and place on prepared tray.

Spread the pastry base with the cream. Cover with melon cubes, sprinkle remaining rosemary needles on top.

Put the tray into the hot oven and bake the tarte flambée for about 15 minutes until the edges are golden brown.

Let cool briefly, then spread prosciutto on top and drizzle with olive oil.

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