Crispy flatbread with goat's cheese and pears

Crispy flatbread with goat's cheese and pears

Total: 1 hr 40 Min. | Active: 20 Min.
Nutritional value / people: 781 kcal
, Fat: 32 g
, Carbohydrate: 94 g
, Protein: 25 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1pack Betty Bossi Backmischung Ruchbrot (approx. 500 g)
3 ¼dl water
200g crème fraîche
½tsp salt
a little pepper
150g soft goats' cheese (Chavroux), sliced
2 pears, cut into slices approx. 5 mm thick
10 walnut kernels, halved
12sprigs thyme
1tbsp liquid honey
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How it's done


Combine the bread dough mix and water in a bowl, knead for approx. 8 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Divide the dough into 2 portions. On a lightly floured surface, roll the dough into an oval approx. 5 mm thick, transfer each portion to a baking tray lined with baking paper. Combine the crème fraîche, salt and pepper, spread on top of the dough. Top with the goat's cheese, pear slices, nuts and thyme. Drizzle with honey.

Bake for approx. 20 mins. in an oven preheated to 180°C (convection).

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