For the dough:
For the topping:
Rub spelt white flour, alp butter and salt into a crumbly mixture. Add water according to taste, mix together rapidly to form a dough, do not knead. Leave to cool for 30 minutes.
Pre-heat the oven to 220°C. Roll out the dough onto a little flour, place on a baking tray and prick with a fork.
Dice the vegetables and sauté briefly. Spread onto the dough.
Finely grate the alp cheese. Mix with milk, cream and eggs, season. Spread over the vegetables.
Bake in the oven until the flan is golden brown (approx. 30 minutes).