Without adding any oil, toast the pine nuts in an uncoated frying pan until light brown, set aside.
Mix the crème fraîche, garlic, herbs and honey, season.
Roll out the dough, place on two baking trays lined with baking paper, coat with the sauce.
Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Top with half of the tomatoes, scatter half of the the goats' cheese on top. Place one tarte flambée on the top shelf of the oven and bake for a further 5 mins. Remove from the oven. Bake the second tarte flambée in the same way. Sprinkle with the reserved pine nuts and parsley, season.