Tarte flambée with fennel, pear, and salami

1. Clean the fennel and cut it into very thin strips. Quarter the pear, remove the core, and slice thinly.

2. Place the pot on the Navigenio and heat on level 6 up to the roasting window. Place the first base in the pot, spread with crème fraîche, and top with half of the remaining ingredients.

3. Plac pot on the inverted lid, place the Navigenio overhead, switch to high level, then bake for approx. 2 minutes.

4. Remove the tarte flambée, season with pepper.

5. Place the pot back on the Navigenio and switch to level 6. Place the second base in the pot and top with the remaining ingredients.

6. Then place the pot back on inverted lid, place Navigenio overhead, and switch it to high level. Bake the tarte flambée for about 2–3 minutes until done.