100 g bacon
50 g crème fraîche
1 pinch nutmeg (ground)
10 ml olive oil
1 piece onion (white)
1 pinch pepper (ground)
4 pinch salt
200 g spelt flour
1 bunch spring onions
125 ml water
Mix together 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.
Put the dough in a bowl, cover with cling film and refrigerate for approx. 30 minutes.
Ingredients
200 g spelt flour, 2 pinch salt, 10 ml olive oil, 125 ml water
Peel the onions and cut them into approx. 5-mm thick rings. Finely dice the bacon.
Wash the spring onions and cut them into thin rings. Set aside for the garnish.
Season the crème fraîche with salt, pepper and freshly grated nutmeg and mix.
Ingredients
1 piece onion (white), 100 g bacon, 1 bunch spring onions, 50 g crème fraîche, 2 pinch salt, 1 pinch pepper (ground), 1 pinch nutmeg (ground)
Thinly roll out the dough on a well-floured work surface and put it on the universal tray.
Start the “Spelt tarte flambée” programme and follow the steps.
Spread the crème fraîche onto the dough, top with onion rings and bacon.
Once the BORA X BO has heated up, put the food in the oven.
Remove the cooked tarte flambée from the oven.
Sprinkle the spring onion rings on top and serve hot.
277.75
12.08 g
8.65 g
37.39 g
