John Myers
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Tarte Flambée with Pear and Gorgonzola
The perfect tarte flambée with pear and gorgonzola recipe with a picture and simple step-by-step instructions.
dough
- 250 g Flour
- 20 g Fresh yeast
- 10 tbsp Lukewarm milk
- 0,5 tsp Raw cane sugar
- 0,5 tsp Salt
- 1 Egg
- 1 tbsp Oil
Covering
- 300 g Sour cream
- 2 Garlic cloves, finely grated
- 1 tbsp Lime zest
- Espelette pepper
- Black pepper from the mill
- Salt
- 2 Abate pears
- 150 g Gorgonzola
- 50 g Parmesan, freshly grated
dough
- Mix the flour with the salt and put in a bowl and make a well in the middle. Warm the milk lukewarm, add the sugar and dissolve the yeast in it. Pour the yeast milk into the well, add the egg and oil.
- Now knead everything well into a smooth dough that loosens easily from the shell. Cover the dough and let rise in a warm place for 1 hour.
Covering
- Mix the sour cream with the garlic and the lime zest until smooth and then season well with salt and pepper and Espelette pepper. Wash, quarter, core and then slice the pears.
Assembly and finish
- Preheat the oven to 200 degrees and line a baking sheet with parchment paper. Roll out the dough really thin on a floured work surface in the shape of a baking sheet. Then place the dough on the baking sheet.
- Now spread the sour cream on the dough and then spread the pear slices on the sour cream. Crumble the Gorgonzola and distribute it on the pears and finally sprinkle the Parmesan on the tarte flambée and then bake on the middle shelf for about 20 minutes.
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