Flambé with pear, gorgonzola and corn salad

Name: Flambé with pear, gorgonzola and corn salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 175 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf); 1 Pear; 125 g Gorgonzola cheese; 35 g Lamb's lettuce; 7-10 Tbsp coarse pepper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Best you can do with a pear now? Flambé, of course! With ready-to-bake tarte flambée dough and a piece of your favourite gorgonzola, this dish will be a hit.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

175 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
1 Pear
125 g Gorgonzola cheese
35 g Lamb's lettuce
7-10 Tbsp coarse pepper

Directions

1
Stir sour cream with salt and pepper until smooth. Roll out the tarte flambée dough directly on the baking paper on a baking tray. Cut out an oval shape and spread with sour cream, leaving about 1/2 cm of edge all around.
2
Wash the pears, quarter them, cut out the core. Cut quarters into slices and spread on the tarte flambée with the gorgonzola. In the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see
3
manufacturer) Bake for 12-15 minutes.
4
Wash lamb's lettuce and shake dry. Remove the tarte flambée from the oven, spread lamb's lettuce on top and sprinkle with coarse pepper.