Onion and Chicken Ham Tart

Peel the onion and slice it thinly. Cut the ham into fine strips. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onion, ham, and dried thyme. Reduce the heat to low and sauté the mixture for 9-10 minutes, stirring occasionally, until the onion becomes soft and lightly golden.

While the onion is sautéing, preheat the oven to 180-185 °C and line a baking tray (approx. 30 cm x 40 cm) 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 obtain a firm and elastic dough that no longer sticks to your hands.

Sprinkle the remaining 20 g of flour on the work surface 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 Greek yogurt over the dough, then evenly distribute the onion and ham mixture from the pan. Place the tray in the oven and bake the tart for 30-35 minutes.