Flammekueche

Combine 250 g flour, 120 g water, and 15 g olive oil in a bowl to form a smooth dough.

Knead the dough until elastic, then let it rest covered for 30 minutes.

Whisk 150 g creme fraiche, 150 g strained yogurt, 5 g salt, and 1 g pepper together to create the base sauce.