Sweet potato and pear tarte flambée

Ingredients for 2 servings:

• 450 g wheat flour
• 1 packet of dry yeast
• 1 tsp sugar
• 1 ½ tsp salt
• 2 tbsp sunflower oil
• 250 ml water, lukewarm
• 1 pear(s)
• 1 sweet potato(s)
• 1 onion(s), red
• 1 clove(s) garlic
• 150 g crème fraîche or sour cream
• Thyme, shredded
• Rosemary, shredded
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 27 minutes

First, mix the dry ingredients together to ensure everything is evenly distributed. Then add the oil and water and knead until a smooth ball of dough forms. Cover the dough and let it rise in a warm place for at least an hour. Slice the onions into rings, and thinly slice the sweet potato and pear. Press the garlic into the crème fraîche, add thyme, rosemary, salt, and pepper to taste, and mix well. Preheat the oven to 250°C (top/bottom heat). Divide the dough into two equal portions and roll each out very flat on a lightly floured piece of baking paper. Spread half of the crème fraîche on each of the two tarte flambées and top evenly with the sweet potato, pear, and onion. Then bake on the lowest rack for 12 minutes. Variations: During pumpkin season, the sweet potato can be replaced with Hokkaido pumpkin. If you like, you can also sprinkle a little cranberries over the tarte flambée at the end or stir them into the crème fraîche earlier.