Tart Flambée with Tomatoes and Creamy Spinach

Recipe from What's For Lunch, Honey?  


250g + more whole wheat flour
15g yeast
Pinch of salt
750g mixed tomatoes, cut in slices - smaller ones in halves and cocktail tomatoes leave whole
200g fresh spinach, blanched
1 garlic clove, minced
150g sour cream
Cayenne pepper
Crushed red peppercorns
Fresh cracked pepper
Coarse sea salt
Olive oil


Pour approximately 125 ml luke warm water in a bowl and dissolve the yeast in it. Add the flour and salt, then knead into a smooth dough. You can use the kneading hooks of your electric mixer, however, I find one gets a better feel of the consistency when kneading with hands.

Grease the bowl and place the dough roll. Cover with a damp towel and allow to rest in a warm place for 30 minutes.

In the meantime, heat the olive oil and gently sauté the garlic and cayenne pepper. Add the blanched spinach and cook for a few seconds to allow it to infuse with the spiced garlic. Then spoon in the sour cream. Turn off the heat and mix the sour cream in. Set aside.

Pre-heat the oven to 240 degrees C. Divide the dough into four portions and on a floured surface roll out into thin circles or longish ovals.

Place each on a pizza tray or a baking sheet. Spread the spinach mixture on the dough and then lay out the tomatoes generously over the top. Sprinkle with some fresh cracked pepper and a good drizzle of olive oil.

Bake in the oven for 10-15 minutes. Take out and sprinkle the crushed pepper and sea salt.

Serve with a chilled white wine.