Onion and Chicken Ham Tart

Peel the onion and slice it thinly. Cut the ham into thin strips. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onion, ham, and thyme, reduce the heat to low, and let the mixture sauté gently for 9-10 minutes, stirring occasionally.

Meanwhile, preheat the oven to 180-185 °C and prepare a baking tray (30 cm x 40 cm) lined with baking paper. In a large bowl, mix 30 g of Greek yogurt, 200 g of spelt flour, 130 ml of water, baking powder, salt, and pepper. Knead until you get a firm and elastic dough that doesn't stick to your hands.

Once the mixture in the pan is ready, turn off the heat. Sprinkle the work surface with the remaining 20 g of spelt flour and roll out the dough with a rolling pin to a thickness of approximately 1 cm. Transfer the dough to the prepared tray. Spread the remaining 70 g of yogurt over the dough, then add the onion and ham mixture. Bake the tart in the preheated oven for 30-35 minutes at 180-185 °C.