GLUTEN-FREE TARTE FLAMBÉE

Making

1. 01
   First, prepare the starter: To do this, combine the dry yeast and sugar in a cup and add 100 ml of lukewarm water. Stir the yeast mixture, cover it with a plate, and let it rest for 15 minutes.
2. 02
   Meanwhile, chop the onions, ham, and chives.
3. 03
   Put the flour, salt, remaining water, and sunflower oil in a bowl and mix well. Finally, add the yeast mixture that we set aside to rest.
4. 04
   Knead the dough in a food processor for about 5 minutes, then divide it into portions (about 170 g each) and roll each portion out into a thin circle on parchment paper (about 1–2 mm thick). Let the dough rest in a warm place for about 20 minutes.
5. 05
   To make the sauce, mix together the sour cream and crème fraîche. Then season to taste with nutmeg, salt, and pepper.
6. 06
   Spread 1–2 tablespoons of the cream evenly on each flatbread, then add your choice of toppings. Bake the tarte flambée at 220° C (top and bottom heat) on the middle rack for about 10–12 minutes, until crispy. Before serving, sprinkle the chives over the tarte flambée.