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🍽️ Crispy Pear and Cheese Tartlets

840 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 0.5 tsp salt
• 100 g butter
• 1 egg
• butter (for the molds)
• flour (for working)
• 2 pears (approx. 150 g each)
• 50 g walnut kernels
• 1 tbsp lemon juice
• 2 eggs
• 100 g crème fraîche
• 100 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 125 g Gorgonzola
• 4 sprigs thyme

Instructions

1. 1. Pour the flour onto a clean work surface.
2. 2. Mix the flour with the salt.
3. 3. Press a small well into the center of the flour mixture with your finger.
4. 4. Cut the cold butter into small cubes.
5. 5. Place the butter cubes around the well.
6. 6. Place the egg in the center of the well.
7. 7. Finely chop the butter, egg, and flour mixture with a knife until small crumbs form.
8. 8. Quickly knead the crumbs with your hands into a smooth dough.
9. 9. Ensure the dough no longer sticks to your hands.
10. 10. If the dough is too dry, add a little cold water.
11. 11. If the dough is too sticky, add a little flour.
12. 12. Shape the dough into a ball.
13. 13. Wrap the dough ball in cling film.
14. 14. Place the wrapped dough in the refrigerator for about 30 minutes.
15. 15. Preheat the oven to 180 degrees Celsius (convection mode).
16. 16. Grease the small tartlet pans with a little butter.
17. 17. Wash the pears under running water.
18. 18. Cut the pears into quarters.
19. 19. Remove the core from the pear quarters.
20. 20. Dice the pear flesh into small pieces.
21. 21. Mix the pear cubes with the lemon juice.
22. 22. Roughly chop the walnuts.
23. 23. Whisk the eggs in a bowl.
24. 24. Stir the crème fraîche into the eggs.
25. 25. Add the cream to the egg and crème fraîche mixture.
26. 26. Season the mixture with salt.
27. 27. Season the mixture with pepper.
28. 28. Grate some nutmeg over the mixture.
29. 29. Stir everything well until a homogeneous mixture forms.
30. 30. Divide the chilled dough into four equal parts.
31. 31. Roll each dough part into a circle.
32. 32. Place the dough circles into the prepared tartlet pans.
33. 33. Press the dough at the edges to form a crust.
34. 34. Pour the cream-egg mixture into the dough shells.
35. 35. Distribute the pear cubes evenly over the filling.
36. 36. Sprinkle the chopped walnuts over the pears.
37. 37. Dice the Gorgonzola into small pieces.
38. 38. Sprinkle the Gorgonzola cubes over the tartlets.
39. 39. Place the tartlets in the preheated oven.
40. 40. Bake the tartlets for 25 to 30 minutes.
41. 41. Remove the tartlets from the oven when they are golden brown.
42. 42. Rinse the thyme sprigs under cold water.
43. 43. Shake the thyme sprigs dry.
44. 44. Strip the leaves from the lower part of the thyme stems.
45. 45. Remove the woody ends of the thyme stems.
46. 46. Sprinkle the finished tartlets with the fresh thyme leaves.
47. 47. Serve the tartlets warm or cooled.
48. 48. Garnish the dish with the thyme sprigs.

Nutrition per serving

• kcal: 840
• Protein: 20 g · Fett/Fat: 62 g · Carbs: 52 g