Pre-heat the oven to 210°C (410°F). Brown the pulled veal all over in a covered pan and season with salt and pepper. Peel the onion and cut into rings. Wash the pepper, remove the seeds and cut into small cubes. Mix the sour cream and crème fraîche and season with salt, pepper and paprika powder.
Roll out the tarte flambée dough and cut into four equal squares. Place the dough squares on a baking tray lined with baking paper. Spread with the cream and arrange the pulled veal on top. Mixed the diced peppers with olive oil and sprinkle evenly over the top. Place the onion rings on top and cook in the pre-heated oven on the middle shelf for approx. 20 minutes. Serve immediately.