Chicory Tart – with Pear

(*) for a round baking tray of about 30 cm ø, greased, floured Dough: Mix flour and salt in a baking bowl, rub butter by hand with the flour until uniformly crumbly. Add white wine and water, quickly combine to form a soft dough, do not knead.

Press flat, set aside to cool for thirty minutes with lid closed.

Roll out dough round on little flour, place in prepared baking tray.

Prick bottom tightly with a fork.

Topping: cook chicory halves in salted water for about one minute, remove, drain, cut in half lengthwise repeatedly. Spread cheese evenly on the pastry base. Place pear slices on top of cheese like a brick, place chicory on top in a star shape.

Frosting: mix crème fraîche well with all ingredients up to and including pepper, pour evenly over topping, sprinkle cheese on top.

Bake: in about forty-five minutes in the bottom half of the oven heated to 200 °C.

Serves with: green leaf salad

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