Mix the crème fraîche with the pesto.
Roll out the tarte flambée dough on a baking tray and spread the crème fraîche mixture on it.
Peel the onions and cut into rings, wash the chives and cut into fine rings.
Spread the onions on the pastry and place the whole thing in the oven at 200 °C for about 10 minutes.
Fry the veggie pulled in a hot pan with enough oil for about 4 minutes, turning several times, and season with a little salt and pepper.
When the tarte flambée is ready, spread the fried veggie pulled on top and then finish with the chives and BBQ sauce.
Arrange on a plate.