Tarte flambée with blue cheese, pears and walnut-parsley pesto

Ingredients for 4 servings:

• 1 tarte flambée dough from the refrigerated section
• 1 pear(s)
• 200 g blue cheese
• ½ bunch spring onions
• 0.3 cups of crème fraîche
• salt and pepper
• ½ bunch parsley
• 1 handful of walnuts
• 80 g Parmesan
• 5 tbsp olive oil, up to 8 tbsp if necessary
• 1 clove(s) garlic

Instructions

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

fast and sophisticated

Roll out the tarte flambée dough on a baking sheet. Prepare the pesto: Pluck and wash the parsley, grate the Parmesan cheese, mince the garlic, and puree everything with the walnuts and oil (in a food processor or similar). If the consistency isn’t quite right, simply add more liquid or other ingredients as needed; everyone’s taste may vary. Cut the ripe pear into small slices, the blue cheese the same, and the spring onions into small rolls. Spread the crème fraîche very thinly over the dough, then distribute the pear and cheese evenly, sprinkle the spring onions on top, and scatter the pesto in small dollops. Then it goes into the preheated oven, following the instructions for the dough. I use top/bottom heat to cook at 220°C, then bake for 15 minutes on the lowest oven rack. One tarte flambée is enough for 4-6 people as a starter, but only for 2 as a main course. It can also be served as a small snack at a party.