Tarte flambée with Brussels sprouts and caramelized walnuts

Ingredients for 4 servings:

• 300 g flour
• ½ tsp salt
• 1 tsp sugar
• 10 g yeast
• 175 ml water, lukewarm, approx.
• 400 g Brussels sprouts, fresh or frozen
• ½ onion(s), red
• ½ onion(s), white
• 2 cloves garlic
• 100 g walnut kernels
• 4 tbsp honey
• 2 tbsp oil
• 100 g smoked bacon
• 1 pear(s)
• 200g Gorgonzola
• 4 tbsp sour cream

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Mix flour, salt, sugar, and yeast in a bowl. Add about 175 ml of lukewarm water and knead until smooth using the dough hook of a hand mixer. Cover the dough and let it rise in a warm place for one hour. Blanch the thawed Brussels sprouts in boiling water for two minutes, drain, then rinse with cold water and let it drain. Cook the fresh Brussels sprouts until just al dente. Then slice the Brussels sprouts. Roast the walnuts in a pan without fat. Drizzle with honey and caramelize. Remove the nuts and let them cool on a piece of baking paper. Wash the pear, halve them, and slice or slice thinly. Dice the onions and garlic. Heat the oil in a pan. Sauté the onions and garlic in it. Divide the dough into four portions. Roll out each portion thinly into an oval on a floured surface. Then place on a well-greased baking sheet. Spread each with a tablespoon of sour cream. Top each with a quarter of the Brussels sprouts, the pear slices, the onion and garlic mixture, the diced bacon, and the Gorgonzola cheese. Bake for 15 minutes each in an oven preheated to 200 degrees Celsius. You can, of course, also use a ready-made tarte flambée base from the refrigerator. The quantities are based on the original recipe. I use about 1/3 less of everything, as we don’t like our tarte flambée to be so thickly topped.