Make a smooth dough with whole spelt flour, salt and cold water.
Cover the dough and let it rise for 1 hour.
Meanwhile, for the topping, make the brown onions without oil.
Wash and chop spring onions and ruccola.
Mix soy yogurt with salt, pepper and lemon juice. Add a little garlic powder.
Roll out the dough thinly on a floured surface with some type 630 flour.
Then place on a baking sheet with baking paper.
Spread thickly with the soy yogurt.
Sprinkle with herbs de Provence. Spread the spring onions and the rocket on top.
Finally, add the brown onions on top of the topping.
Bake in preheated oven at 220 degrees celsius top/bottom heat with hot air for about 8 minutes.
Tarte flambée unbaked
Brown onions without oil
