Put everything together in a food processor and let it knead for 5 minutes. Then let the dough rest for 10 minutes. Divide the dough into 4 equal parts and roll them out relatively thinly. Place the tarte flambée dough pieces on perforated, Lotan®-coated baking plates so that they do not stick. Another advantage is that there is no need for baking paper. A perforated baking plate shortens the drying time by approx. 30%. Place the dough pieces in the combi oven and let them dry at a maximum of 42°C with the lowest fan speed and the humidity flap valve fully open for: perforated AMT baking plate with Lotan® coating - approx. 8.5 hours / closed AMT baking plate with Lotan® coating - approx. 12 hours. Sprouted buckwheat flour: Soak buckwheat in water overnight. The next day, rinse well, put in a germination jar and let germinate for about 3 days. Leave the germinated buckwheat to dry overnight at a maximum of approx. 42°C, analogous to the device setting above. Now process the dried, sprouted buckwheat into flour using a high-performance mixer. This flour will last for a few months if stored in a dark and dry place. Stinging nettle pesto: cut the leaves into small pieces, then process everything in a mortar to make a pesto. Topping: Spring onions, Chinese cabbage, romaine lettuce, celery stalks, cherry tomatoes, peppers, basil, nettle pestle, dulse flakes, garlic cress, borage cress.