Tarte flambée with red wine onions, pears and Gorgonzola

Ingredients for 1 servings:

• 300 g flour
• 125 g mineral water
• 4 tbsp oil, neutral
• ½ tsp salt
• 1 pinch(s) of sugar
• 100 ml red wine
• 2 onions, red, cut into rings
• 200g Gorgonzola
• 2 pears, cut into wedges
• 1 cup sour cream
• 100 g walnuts, chopped
• 1 tbsp honey
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Knead the dough ingredients thoroughly until you have a smooth, non-sticky dough. 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 it into a ball and wrap it in cling film and place it in the refrigerator for at least 30 minutes. Then roll it out thinly (1 portion = 1 baking sheet). While the dough is refrigerating, prepare the red wine onions as follows: Caramelize the honey in a pan, deglaze with the red wine, and add the onion rings. Simmer uncovered for about 10 minutes until the liquid has evaporated. Then spread the sour cream over the rolled-out dough, season with salt, and pepper. Then spread the onions, pear slices, and finely chopped Gorgonzola over the dough. Chop the walnuts in a bag using a rolling pin and scatter them over the dough as well. Bake the tarte flambée at 220 degrees (top and bottom heat) for about 15 minutes.