Tarte flambée with peach, radish and blue cheese on fennel and thyme sour cream

Ingredients for 2 servings:

• 1 pack of tarte flambée dough, approx. 280 g
• 2 peach(s), yellow flesh
• 4 stalk(s) spring onion(s)
• 50 g radishes
• 100 g blue cheese, mild
• 200 g sour cream
• 1 tbsp lemon juice
• 1 shot of milk
• 2 tsp fennel seeds, ground
• 1 tsp, stratified thyme, dried
• 2 pinches of salt
• n. B. Pfeffer
• 15 g hazelnuts, chopped, roasted
• some cream of balsamic vinegar

Instructions

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

Wash the peaches, halve them lengthwise, twist the halves together, and remove the pits. Then cut each peach half into eighths. Wash the spring onions and slice them into rings. Wash the radishes and finely grate them (about 3 mm). Slice the blue cheese and then halve or third the slices, depending on their size. Mix the sour cream with a dash of milk and lemon juice in a bowl until smooth. Stir in the ground fennel seeds and thyme and season with freshly ground black pepper and a pinch of salt. Preheat the oven to 220°C (top/bottom heat). Spread the tarte flambée batter on a baking sheet lined with baking paper. Spread the cream evenly over the batter using a spoon or an angled spatula. Now evenly distribute the spring onion rings, peach wedges, and radish slices. Finally, arrange the cheese pieces on top and sprinkle with the chopped and toasted hazelnuts. Then bake the tarte flambée in the middle of the oven for 15–17 minutes until the cheese is golden brown and crispy. Garnish with a drizzle of balsamic vinegar when serving.