Place all ingredients in a bowl and mix together.
Mix with the kneading machine at medium speed for approx. 5 minutes to a smooth dough. (Possibly add more water or flour).
Cover the dough and let it rise on the double for 1 hour in a warm place.
Preheat the oven to 220 degrees circulating air.
Roll out the dough thinly with flour and place on a baking tray lined with baking paper.
Cut the candy beetroot with a Rapsel in very fine slices as well as the red onions in thin strips.
Cover the base with sour cream, red onions, bacon, rosemary, salt and pepper and bake in the middle of the oven for about 10 to 12 minutes until crispy.
Now garnish the finished baked tarte flambée with candy beetroot and rocket salad and serve.