Flame Bread with Goose Breast, Chestnuts, Cabbage and Pear

Ingredients

• 0.5 cube fresh yeast (21 g)
• 500 g flour
• 1 tsp salt
• 3 tbsp olive oil
• flour (for working surface)
• 3 red-skinned pears
• 3 tbsp Lemon juice
• 500 g white cabbage
• 250 g sour cream
• 150 g Schmand
• 2 tsp herbs de Provence
• pepper (from grinder)
• 3 tbsp butter
• 120 ml pear juice
• 1 tbsp freshly chopped parsley
• 1 tsp freshly chopped dill
• 120 g cooked chestnuts (vacuum packed)
• 1 tbsp powdered sugar
• 0.5 tsp crushed chili flakes
• 500 g smoked goose breast

Instructions

1. 1.

   Dissolve the yeast in 250 ml lukewarm water for the dough.

2. 2.

   Mix flour and salt in a bowl, create a well in the center, add the yeast mixture and oil, then knead with hands or an electric hand mixer until smooth and no longer sticks to the bowl.

3. 3.

   Knead vigorously on floured surface for about 10 minutes, return to bowl, cover and let rest in a warm place for about 1 hour.

4. 4.

   Preheat oven to 220°C (428°F) fan‑forced.

5. 5.

   Wash pears, quarter them, remove cores, cut into narrow slivers and mix with lemon juice.

6. 6.

   Wash, trim and slice cabbage into thin strips.

7. 7.

   Knead dough again on floured surface, divide into four equal portions, roll each into a flatbread and place on parchment paper on a baking tray.

8. 8.

   Whisk sour cream, Schmand and herbs together, season with salt and pepper.

9. 9.

   Spread the mixture over the flatbreads and bake in preheated oven for about 20 minutes until golden brown.

10. 10.

    Meanwhile, sauté cabbage in a pot with 1 tbsp melted butter, deglaze with juice, simmer until reduced, stir in herbs, season with salt, pepper and cumin.

11. 11.

    Halve chestnuts. Caramelize sugar in a pan, add pears, turn them, then add chestnuts and remaining butter, sprinkle chili flakes, mix and remove from heat.

12. 12.

    Slice goose breast into thin slices using a slicer machine.

13. 13.

    Remove flatbreads from oven, top with cabbage, pears, chestnuts and sliced goose breast, garnish with dill sprigs, and serve.