1 piece White onion
100 g bacon
50 g crème fraîche
1 pinch nutmeg (ground)
10 ml olive oil
1 pinch pepper (ground)
4 pinch salt
200 g spelt flour
1 bunch spring onions
125 ml water
Mix the spelt flour and salt in a mixing bowl. Gradually add the water and oil and knead into a smooth dough in a food processor at medium speed.
Pour the dough into a bowl, cover with cling film and chill for approx. 30 mins.
Ingredients
200 g spelt flour, 2 pinch salt, 10 ml olive oil, 125 ml water
Peel the onions and cut into approx. 5 mm thick rings. Finely dice the bacon.
Wash the spring onions and cut into fine rings. Set aside for the finish.
Mix the crème fraîche with salt, pepper and freshly grated nutmeg.
Ingredients
1 piece White onion, 100 g bacon, 1 bunch spring onions, 50 g crème fraîche, 2 pinch salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)
Roll out the dough thinly on a well-floured work surface and place on the universal tray.
Start the "Spelt tarte flambée" programme and follow the procedure.
Spread the pastry with crème fraîche and spread the onion rings and bacon on top.
Once the BORA X BO has heated up, insert the food.
Remove the finished tarte flambée
Spread the spring onions over the tarte flambée and serve hot.
277.75
12.08 g
8.65 g
37.39 g
