Summary

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

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Instructions

1. 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 °.
2. 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.