Tarte Flambée with Caramelized Pears, Spinach Leaves and Fresh Goat Cheese

For the tarte flambée with caramelized pears, spinach leaves and fresh goat cheese, first mix flour, yeast and salt well. Mix the milk, buttermilk, water and olive oil in a saucepan and heat gently. Add to the flour and knead – by hand or with a food processor – until a silky dough is formed. If the dough is too wet, add a little more flour. If it is too dry, add a little more milk. Shape into a ball and let rise for about 2 hours in a warm place, covered with a tea towel.

For the BELAG, wash the pear, remove the core and cut into slices 1 cm thick. Sprinkle with lemon juice. Heat butter and honey in a pan and caramelize pear pieces briefly. In a second pan, fry bacon until crispy. Wash spring onions, cut into rings. Wash spinach leaves and spin dry briefly in a tea towel.

For the CREME, mix all ingredients together. If you like, you can also add fresh herbs chopped small.

Preheat the oven to 180 °C.

Knead the dough again briefly and form into 3 equal-sized balls. Finally roll them out square or rectangular on a baking paper. Spread the prepared cream evenly on the dough, all the way to the corners.

Spread the spring onions and spinach leaves evenly on the dough, then spoon the caramelized pears, bacon and goat’s cream cheese on top. Season with salt and pepper

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