Pear Tarte Flambée with Gorgonzola and Honey

Prep 20 min·Cook 30 min·Total 80 min·4 servings (2 tarte flambées)·VEGETARIAN·580 kcal

Pear tarte flambée with gorgonzola on baking paper, topped with pear slices and thyme, with a small bowl of honey

Ingredients

For the dough

250 gr (8.8 oz.) all-purpose flour
½ tsp salt
150 ml (3/4 cup) lukewarm water
2 Tbsp olive oil

For the topping

4 Tbsp crème fraîche (or sour cream)
salt and pepper (to taste)
2 pears (ripe, but firm)
1 small onion
150 gr (5.3 oz.) gorgonzola (or another blue cheese)
2 Tbsp walnuts (roughly chopped)
4 sprigs fresh thyme
2 Tbsp honey

Equipment: mixing bowl, stand mixer or hand mixer with dough hooks, kitchen towel, rolling pin, baking sheet, baking paper

Instructions

Knead the dough

1.Mix the flour and salt in a bowl and add the lukewarm water and olive oil.
2.Knead everything by hand, with a hand mixer or in a stand mixer into a smooth dough until it no longer sticks.
3.Shape it into a ball, cover with a clean kitchen towel and let it rest for 30 minutes.

Prepare the topping

1.Wash the pears, peel them if you like, core them and cut them into small cubes.
2.Peel the onion and dice it finely too. Chop the walnuts roughly and crumble the gorgonzola coarsely.
3.Stir the crème fraîche smooth with salt and pepper.

Roll out and bake

1.Preheat the oven to 220°C (428°F) top and bottom heat.
2.Halve the dough, roll each half out paper-thin on a floured surface and lay both side by side on a baking sheet lined with baking paper.
3.Spread the crème fraîche thinly over the dough, leaving a narrow border free.
4.Scatter the diced pear and onion over it, then the gorgonzola and walnuts. Season with thyme leaves, salt and pepper and drizzle with half of the honey.
5.Bake in the preheated oven for 25 to 30 minutes until the edges are golden and crisp.

Serve

1.Take it out of the oven, drizzle with the remaining honey if you like and cut into pieces straight away.

Notes

Tip from my kitchen: for the photo I laid a few paper-thin slices of fresh pear and some thyme on the hot tarte flambée at the end, it looks pretty and adds a fresh bite. A red onion or a shallot works just as well as a white one. If you like it milder, use half gorgonzola and half mozzarella. Cut into small squares, the pear tarte flambée becomes the perfect appetizer for guests, with a chilled white wine or an apple juice.

Nutrition per serving: 580 kcal · 15 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook