Savory Onion Tart with Spelt Crust

Peel the onions and cut them into fine rings. Cut the chicken ham into fine strips. Heat 2 tbsp of olive oil in a large pan over medium heat. Add the onions, ham, and thyme, reduce the heat, and gently sauté everything for about 9–10 minutes, stirring occasionally.

Meanwhile, preheat the oven to 180–185 °C and line a baking sheet (approx. 30 x 40 cm) with baking paper. In a large bowl, knead 30 g of Greek yogurt, 200 g of spelt flour, 130 ml of water, baking powder, salt, and pepper into a firm, elastic dough that no longer sticks.

Once the onion mixture is ready, remove the pan from the heat. Dust the work surface with the remaining flour (20 g) and roll out the dough to about 1 cm thick. Place the dough on the baking sheet, spread with the remaining 70 g of yogurt, and distribute the onion-ham mixture evenly on top. Bake the tart in the oven at 180–185 °C for about 30–35 minutes until golden brown.