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Tarte flambée with pear and salmon trout

updated

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Ingredients for 2 servings:

  • 1 pack of tarte flambée dough
  • 1 cup crème fraîche
  • 1 pear(s)
  • 1 blue cheese (Bavaria blu)
  • 1 onion(s), red
  • 1 pack of salmon trout(s), smoked
  • some arugula
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Suitable for the air fryer.

Cut the Bavaria Blu into pieces, peel the onion and slice into rings, and slice the pear into wedges. Trim the tarte flambée batter if necessary to fit it in the air fryer, if using it. Season the crème fraîche with salt and pepper and spread it over the tarte flambée batter. Top with pear slices, cheese pieces, and onion rings. Bake according to the package instructions in a preheated oven at 200°C (top/bottom heat) for about 10 minutes, or in the air fryer for about 8 minutes at 200°C (air fryer). Now top the tarte flambée with some arugula and the fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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