John Myers
Ingredients for 6 servings:
- 400 g flour
- 4 tbsp olive oil
- 200 ml water
- 4 bulb(s)
- 40 ml pastis or ouzo or raki
- 1 tsp, sautéed aniseed
- 4 onions, red, cut into half rings
- 2 cups of crème fraîche
- 1 chili pepper(s)
- 2 tbsp honey
- 200 g goat cheese
- 4 carnations
- 5 peppercorns
- possibly arugula
- possibly Serrano ham
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
Peel and core the pears the day before. Cut into cubes and marinate in aniseed schnapps (pastis, ouzo, or raki) along with the aniseed, chili, cloves, peppercorns, and honey. Knead the flour with olive oil and water to form a smooth dough. Roll out thinly on a baking sheet lined with baking paper. Mix the crème fraîche with a pinch of salt and pepper until smooth and spread over the dough. Then arrange the well-drained pears (reserving any liquid, if necessary), the thinly sliced goat cheese, and the onion rings on top. Bake in a preheated oven at 220°C (top/bottom heat) for about 20 minutes, until the cheese melts and the edges of the pastry are browned. The tarte flambée can then be refined with arugula and/or Serrano ham to taste. The reserved aniseed schnapps goes perfectly with it, now with a wonderful pear flavor.
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