Tarte flambée Switzerland

Ingredients for 1 servings:

• 250 g tarte flambée dough, homemade or from the refrigerated section
• 150 g sour cream
• 75 g pear(s)
• 75 g onion(s)
• 75 g chestnuts, cooked
• 50 g cheese, e.g. Appenzeller, mountain cheese
• 50 g Bündnerfleisch
• 1 tsp thyme
• some salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for 1 tray

First, prepare the ingredients and keep them separate. Quarter or eighth the pear and onion and cut them crosswise into thin slices. Roughly chop the chestnuts (cooked and vacuum-packed) and cut the cheese into small cubes. Slice the Bündnerfleisch very thinly and cut the slices into pieces with edges measuring approximately 1.5-2 cm. Place the tarte flambée dough on a baking sheet on baking paper and spread with 150 g of sour cream, leaving a 1 cm border all around. Spread the pear pieces, onions, chestnuts, and cheese one after the other on the dough, season with approximately 1 teaspoon of dried thyme, a little salt, and freshly ground pepper. Bake the tarte flambée in a preheated oven at 220°C (top/bottom heat) for approximately 13-15 minutes, until lightly browned. Then spread the Bündnerfleisch on top and bake for approximately five minutes until golden brown.