For the dough:
200 g flour
1 tsp. salt
110 ml water
1 tbsp. BIO PLANÈTE Cooking & Frying Olive Oil
For the topping:
200 g crème fraîche
Salt & pepper
1 leek (sliced into rings)
1 pear (peeled, cored)
3–4 tbsp. walnuts (toasted in a frying pan)
3 tbsp. BIO PLANÈTE Toasted Walnut Oil
1 small bunch of spring onions
Make a dough from the flour, salt, Cooking & Freying Olive Oil & water and knead until the mix no longer sticks to your hands – if this still happens, work in a little more flour. Leave to rest for 30 minutes. Roll out the dough thinly on a work surface dusted with flour, place on a greased baking sheet.
Mix the salt & pepper into the crème fraîche and spread over the dough. Scatter the leek rings & pear slices on top. Bake for around 20 minutes at 180 °C, then leave to cool. Scatter the toasted walnut kernels & spring onion rings, then drizzle the aromatic Walnut Oil. Enjoy!