50mlsoy creamalternatively: oat cream or other cream
3/4tspsalt
freshly ground black pepper
1small handful of rocket
100gsheep or goat fetacrumbled (can be left out for a vegan version)
Instructions
Mix all ingredients for the dough and let rest for at least 30 minutes.
Place a baking sheet on the middle rack in the oven and preheat the oven to 220°C fan oven.
In the meantime, clean the leek and cut into fine rings until the dark, firmer green begins. Quarter the pears lengthways, core them, cut into thin wedges, drizzle with lemon juice and set aside.
Heat 1 tablespoon of olive oil in a pan and stir-fry the leek for about 3 minutes. Add soy cream and salt and simmer for another 2 minutes, then remove from heat.
Carefully remove the preheated baking sheet from the oven with pot holders. This is now our "oven stone" on which the tarte flambée will be nice and crispy. Line the baking sheet with baking paper and spread the dough thinly on top with a tablespoon, forming a round or oval shape. Bake on the middle oven rack for 12 minutes. Check in between that it does not burn. Then switch the oven to fan-assisted and top heat and bake for another 4 minutes until the dough is crispy on top.
Take the pre-baked dough out of the oven and spread the leek mixture from the pan evenly on top. Then distribute the pear wedges on top, pepper and bake for 5 minutes at 220°C with convection and top heat.
Take the tarte flambée out of the oven and serve garnished with the rocket and (optional) with feta.