Autumnal Tarte Flambée with Pears, Minced Meat and Parsnips
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 13 mins |
| Total Time | 58 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 200 g flour
- 100 ml water, lukewarm
- 2 tablespoon olive oil
- 0.5 teaspoon ½ salt
For covering:
- 100 g minced meat from the pork
- 1 medium pear (s)
- 1 parsnip (s)
- 1 clove garlic
- 3 sprigs rosemary
- 200 g cream cheese, 17% fat
- Salt and pepper, from the mill to taste
Print Recipe
Pin Recipe Instructions
- For the dough, knead the flour, water, oil and salt into a dough for several minutes and then let it rest for 30 minutes covered.
- For the topping, peel the parsnips and garlic and cut into very fine cubes. Wash the rosemary, pat dry, pluck the needles and finely chop.
- Grease the baking sheet. When the 30 min resting time for the dough is up, roll out the dough very thinly on a little flour and place on the baking sheet. Brush the dough with cream cheese. Then pluck the minced meat in small flakes and sprinkle with the parsnips, garlic and rosemary. Salt and pepper.
- Preheat the oven to 250 degrees (convection).
- Wash the pears, cut them in half, remove the core and cut the pears into thin slices. Place the pear slices on top of the other ingredients and bake everything in the preheated oven for about 13 minutes.
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