Summary

Ingredients

• 1 tarte flambée batter from the cooling shelf
• 1 pear (s)
• 200 g blue cheese
• 0.5 ½ bunch spring onions
• 0.3 cups crème fraîche
• salt and pepper
• 0.5 ½ bunch parsley
• 1 handful walnut kernels
• 80 g parmesan cheese
• 5 tablespoon olive oil, possibly up to 8
• 1 clove garlic

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Instructions

1. Roll out the tarte flambée batter on a baking sheet.
2. Prepare pesto:
3. Pluck and wash the parsley, grate the parmesan, squeeze the garlic and puree everything together with the walnuts and the oil (in the food processor or similar).
4. If the consistency is not quite agreeable, then simply top up the liquid or other ingredients accordingly, everyone may have a different one.
5. Cut ripe pear into small slices, blue cheese as well, spring onion into small rolls.
6. Spread the creme fraîche very thinly on the dough, then distribute the pear and cheese evenly, sprinkle with spring onions and also distribute the pesto in small blobs.
7. Then off to the preheated oven, using the instructions for the dough as a guide.
8. For me it is 220 ° C with top / bottom heat and then 15 minutes on the lowest rail in the oven.
9. A tarte flambée is enough for 4 - 6 people as a starter, as a main course only for 2. Can also be served great as small bites at a party.