Insects Tarte Flambée

For the insect tarte flambée, mix flour and salt, add 2 tablespoons of oil and egg yolk, knead with water to form a dough. Brush the dough with the remaining olive oil and let it rest covered for about 30 minutes.

Cut onion into fine rings. Cut pepperoni in half, remove stem, seeds and white ribs, cut pepper halves into strips.

Rub wild mushrooms with a dry cloth, cut into strips and sauté briefly in butter with a little salt. Preheat oven to 220 °C.

Roll out the dough on a floured work surface and place it in the greased baking tray. Spread the base generously with sour cream and sprinkle with onions, spread insects, wild mushrooms and hot peppers on the dough base, season with salt and pepper.

Bake the insect tarte flambée in a preheated oven at 220 °C for about 10 minutes.

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