Weißburgunder trocken

Ingredients

• 250 gFlammkuchen dough (ready-to-bake)
• 150 gCrème fraîche
• 2 piecespears
• 150 gsoft goat cheese (log)
• 50 gwalnut kernels
• 3 sprigsfresh thyme
• 1 tbspforest honey
• 1 pinchsalt
• 1 pinchblack pepper

Preparation

1. 1Preheat the oven to 220°C (428°F) with top and bottom heat.
2. 2Unroll the Flammkuchen dough directly onto a baking tray lined with parchment paper.
3. 3Stir the crème fraîche with salt and pepper until smooth and spread it evenly in a thin layer right to the edges.
4. 4Wash and core the pears, then slice them into very thin wedges.
5. 5Cut the goat cheese into slices about 5 mm thick.
6. 6Distribute the pear wedges and goat cheese slices alternately over the dough.
7. 7Coarsely crumble the walnut kernels and sprinkle them over the topping.
8. 8Bake the Flammkuchen for about 12 to 15 minutes until golden brown and crispy.
9. 9Before serving, garnish with fresh thyme and drizzle with the honey in fine streaks.