Winter tarte flambée

Ingredients for 1 servings:

• 1 pear(s), medium ripe (200 g)
• 1 ½ tbsp lemon juice
• 100 g chicory
• 80 g Limburger
• 1 pack of tarte flambée dough (refrigerated section, 260 g)
• 150 g light cream
• some salt and pepper
• 100 g radicchio
• 1 tbsp olive oil

Instructions

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

Quarter the pear, remove the core, and slice thinly, then toss with 1/2 tbsp lemon juice. Trim the chicory and cut it lengthwise into strips. Dice the Limburger cheese. Preheat a baking tray in a hot oven at 250°C (top/bottom heat). Unroll the tarte flambée dough using the baking paper and spread it with crème légère. Arrange the pear slices, chicory, and cheese on top. Season with salt and pepper. Place the tarte flambée on the baking paper and pull it onto the hot baking tray. Bake in the lower third of the oven for 15 to 20 minutes (fan oven not recommended). Trim the radicchio and cut it into strips. Mix with 1 tbsp lemon juice and olive oil, then season with salt and pepper. Sprinkle the tarte flambée with radicchio and serve immediately.