Flatbread with pear and ricotta

Flatbread with pear and ricotta


  • 1 batch of our tarte flambé dough recipe 
  • 2 pears
  • teaspoon of garlic powder
  • 150 grams of ricotta
  • 50 ml of Neolea olive oil
  • handful of pumpkin seeds 
  • handful of walnuts 
  • handful of arugula 
  • salt and pepper


  1. Make the dough according to this recipe.
  2. Roll out the dough in whatever shape you like and bake on a wired rack in a preheated oven of 200 degrees for 20 minutes, until golden brown. 
  3. Take out of the oven and brush with a little olive oil and the sprinkle with garlic powder, then set aside.
  4. Heat a sauté pan over medium heat with 2 tablespoons of oil in it. Cut the pears into strips and fry for 5 minutes on each side until they are golden brown. 
  5. Now distribute the pears all over the baked flatbread together with dollops of ricotta, the pumpkin seeds, walnuts, a little more oil and the salt and pepper.
  6. Put this back in the oven for 5 minutes on a broil/grill setting.
  7. Serve with fresh arugula and you’re done!

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