In cold weather, what's better than a warm, crispy tarte flambée straight from the oven? Our insider tip for a successful flammkuchen is a pizza stone. This is preheated in the oven and the tarte flambée is placed on the stone. The dough turns out so great. One of my favorite combinations for flammkuchen is goat cheese with pear and rosemary.
PREPARATION
Step 1: For the tarte flambée with goat cheese you need the dough as a basis. For this you knead flour, water, salt and oil. The dough should no longer stick to your fingers but hold together well. If it sticks, add more flour. If it crumbles add some water. Once the dough has reached a good consistency, roll it into a ball and wrap in cling film. Now he can rest in the fridge for half an hour.
Step 2: In the waiting time you can heat up the oven and preferably your pizza stone at 250 degrees. You can also halve the pear and finely chop the onions.
Step 3: Take the Flammkuchen dough out of the fridge and roll it out thinly with flour. I can also pick it up and carefully enlarge it with my fingers. However, be careful not to crack. If the dough is rolled out very thinly, you can spread it with crème fraîche. Then put the onions, then the pears and the rosemary on the tarte flambée. Finally crumble the goat cream cheese and some honey over the other ingredients.
INGREDIENTS
For two servings
For the dough:
200g flour
50ml water
1 tablespoon olive oil
a pinch of salt
For covering:
150g crème fraîche
1 pear
1 onion
2 sprigs of rosemary
1 tbsp honey
100g rusk cream cheese
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