Winter Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pear (s), medium-ripe (200 g)
- 0.5 tablespoon ½ lemon juice
- 100 g chicory
- 80 g cheese, Limburer
- 1 pack batter for tarte flambée (cooling shelf, 260 g)
- 150 g creme léère
- some salt and pepper
- 100 g radicchio
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Quarter, core and thinly slice the pear and mix with 1/2 tablespoon lemon juice. Clean the chicory and cut lengthways into strips. Dice Limburgers. Preheat a tray in a hot oven at 250 °.
- Unroll the tarte flambée dough with the parchment paper. Brush the dough with crème légère. Spread the pear slices, chicory and cheese on top. Season with a little salt and pepper. Put the tarte flambée with the paper on the hot sheet and bake in the hot oven at 250 ° in the lower third of the oven for 15 to 20 minutes (convection not recommended). Clean the radicchio and cut into strips. Mix with 1 tablespoon lemon juice and olive oil, season with salt and pepper. Sprinkle tarte flambée with radicchio and serve immediately.
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