Summary

Ingredients

• 1 port. Dough (tarte flambée dough from the cooling shelf), approx. 260 g
• 100 g crème léère or crème fraîche
• 1 pear (s), firm
• 125 g bacon in strips
• 1 leek, the white it
• some pepper, freshly ground
• some radicchio, if you like
• some balsamic vinegar, if you like

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Instructions

1. Roll out the tarte flambée dough on the baking sheet according to the instructions on the packet and brush with the crème légère. Quarter or eighth of the pear, depending on the size, remove the core and cut across into thin slices. Spread the pear slices on the dough. Wash and clean a small stick of leek, cut in half and cut the white into thin slices. Spread over the pears, sprinkle with bacon and grind some pepper over the top.
2. Bake at 225 ° C top / bottom heat in a preheated oven for approx. 15 - 20 minutes until the bacon is crispy and the dough is lightly browned.
3. Something radicchio cut into strips, preferably marinated in a little balsamic vinegar, goes well with it. Either put on the hot tarte flambée or serve with it.