Summary

Ingredients

For the dough:

• 300 grams flour
• 125 g mineral water
• 4 tablespoon oil, neutral
• 0.5 teaspoon ½ salt
• 1 pinch (s) sugar

For covering:

• 100 ml red wine
• 2 onion (s), red, cut into rings
• 200 g Goronzola
• 2 pear (s), cut into wedges
• 1 cup sour cream
• 100 g walnuts, chopped
• 1 tablespoon honey
• some salt and pepper

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Instructions

1. Knead the ingredients for the dough well until it is a smooth dough that is no longer sticky. If necessary, add a little more flour (if the dough is still sticky) or a little water and oil (if the dough is still crumbly). Then shape into a ball and wrap in foil in the refrigerator for at least 30 minutes. Then roll out thinly (1 portion = 1 baking sheet).
2. Prepare the red wine onions as follows while the dough is in the refrigerator: let the honey caramelize in a pan, deglaze with the red wine and add the onion rings. Let everything simmer for about 10 minutes (without the lid) until the liquid has boiled away.
3. Then coat the rolled out dough with the sour cream, season with salt and pepper. Then spread the onions, pear wedges and the finely chopped gorgonzola on the dough. Chop the walnuts in a bag with a rolling pin and distribute them on the dough.
4. Bake the tarte flambée at 220 degrees (top and bottom heat) for about 15 minutes.