Tarte Flambée with Spinach and Feta

For the tarte flambée, first combine all the ingredients for the dough, knead well and leave to rest in the refrigerator for 30 minutes. Preheat the oven to 220 degrees Celsius (fan oven to 200 degrees Celsius).

For the topping, blanch the spinach leaves briefly in boiling water, drain and squeeze well.

Cut the tomatoes into pieces. Peel the garlic and press it. Cut the cheese into cubes. Mix sour cream with half of the pressed garlic clove, some lemon juice and the dried herbs.

Heat some of the oil from the dried tomatoes in a pan and toss the spinach with the rest of the garlic in it.

Season with freshly grated nutmeg, salt and pepper. Peel the onion and cut it into thin slices.

Roll out the tarte flambée dough to the size of a baking sheet, spread with the stirred sour cream. Spread spinach and feta on top, sprinkle onion rings, drizzle with a little tomato oil and bake in preheated oven for 25 – 30 minutes.

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