Pear and Gorgonzola Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 840 cal. | (40 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 32.8 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- ½ tsp salt
- 100 grams butter
- 1 egg
- butter (for greasing)
- Pastry flour (to dusting)
- For the filling
- 2 Pear (each around 150 grams) (approximately 5 ounces)
- 50 grams Walnut
- 1 Tbsp lemon juice
- 2 eggs
- 100 grams Crème fraiche
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 125 grams Gorgonzola
- 4 sprigs thyme
Preparation steps
For the dough: Combine the flour and salt, make a well in the center, sprinkle the chopped butter around the edges and place the egg in the well. Chop with a butter knife until crumbly then quickly knead with your hands until smooth and the dough no longer sticks to your hands. Add more cold water or flour, as needed. Form into a ball, cover with plastic wrap and chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F) convection. Grease 4 tartlet pans with butter.
For the filling: Rinse the pears, quarter, core and cut into cubes. Toss with the lemon juice. Coarsely chop the walnuts. Whisk the eggs, crème fraîche and cream together and season with salt, pepper and nutmeg. Divide the dough into 4 portions, roll each out into a circle and use to line the tart pans. Top with pears and walnuts then pour the custard over top. Sprinkle with cubed Gorgonzola and bake until golden brown, around 25-30 minutes.
Rinse the thyme, shake dry and pluck the leaves. Sprinkle the tartlets with thyme leaves and serve hot or at room temperature.
