Knead the flour with water, oil, salt and sugar with the kneading hook of the hand mixer until smooth. Cover and let rest for 60 minutes in a warm place. Preheat the oven to 250 degrees (fan oven to 230 degrees).

Halve the dough and roll out into two thin flat cakes and place each on a baking tray lined with baking paper. Wash and clean the spring onions and cut into rings. Wash the pear, cut in half, core and cut into thin wedges. Coarsely chop the walnuts. Pluck the thyme leaves from the stalks. Roughly crumble the feta.

Spread the creme fraiche on the tarte flambée. Top with the prepared ingredients, bake on the bottom and middle trays for about 20-25. Enjoy the autumn tarte flambée hot.