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🍽️ Small Pear Tarts

737 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)
• 1 small leek (approx. 200 g)
• salt
• 1 large, firm pear (approx. 140 g)
• 100 g cream cheese (plain)
• 100 g mild goat cream cheese
• 2 eggs
• 100 ml whipping cream
• 50 g freshly grated Gruyère cheese
• pepper (from the mill)
• nutmeg (freshly grated)

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 mound.
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 all ingredients with a knife until small crumbs form.
8. 8. Quickly knead the mixture with your hands into a smooth dough.
9. 9. Ensure the dough no longer sticks.
10. 10. If necessary, add a little cold water or flour.
11. 11. Shape the dough into a ball.
12. 12. Wrap the dough ball in cling film.
13. 13. Place the foil-wrapped dough in the refrigerator for about 30 minutes.
14. 14. Preheat the oven to 180 degrees Celsius (convection mode).
15. 15. Grease the tart molds with a little butter.
16. 16. Clean the leek.
17. 17. Cut the leek lengthwise.
18. 18. Wash the leek thoroughly.
19. 19. Slice the leek into thin rings.
20. 20. Boil the leek rings for about 1 minute in boiling salted water.
21. 21. Drain the leek rings.
22. 22. Shock the leek rings with cold water.
23. 23. Let the leek rings drip dry.
24. 24. Peel the pear.
25. 25. Quarter the pear.
26. 26. Remove the core of the pear.
27. 27. Slice the pear thinly.
28. 28. Mix both types of cream cheese well with the eggs.
29. 29. Add the cream to the cream cheese and egg mixture.
30. 30. Add the cheese to the cream cheese, egg, and cream mixture.
31. 31. Mix the mixture well.
32. 32. Fold the leek into the cream cheese mixture.
33. 33. Season the filling with salt.
34. 34. Season the filling with pepper.
35. 35. Season the filling with nutmeg.
36. 36. Divide the dough into four equal parts.
37. 37. Roll each dough part into a circle.
38. 38. Line the tart molds with the dough circles.
39. 39. Form a rim from the dough.
40. 40. Spread the leek and cream cheese mixture on the dough.
41. 41. Place the pear slices on the filling.
42. 42. Bake the tarts in the preheated oven until golden brown.
43. 43. Serve the tarts with cranberry compote if desired.

Nutrition per serving

• kcal: 737
• Protein: 21 g · Fett/Fat: 52 g · Carbs: 49 g