Pear Gorgonzola Pie

Ingredients for 1 servings:

• 4 tbsp clarified butter
• 100 g flour
• 4 tbsp walnuts, ground (or other nuts)
• 2 bulb(s)
• 2 tbsp lemon juice
• 100g Gorgonzola
• 100 g quark
• 1 egg(s)
• salt and pepper
• 1 tbsp chives
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Dough: Boil clarified butter with 100 ml water, let cool. Combine flour, salt, and nuts in a mixing bowl and mix with the lard and water using a dough hook or by hand. Knead thoroughly. Brush a round springform pan (or tart pan) with a little oil and dust with flour. Roll out the dough thinly, line the bottom of the pan, and form a rim about 2 cm high. I always place the dough in the pan and use a small pizza roller to roll out the dough directly in the pan. Let the whole thing rest in the refrigerator for about 45 minutes. In the meantime, halve the pears, remove the cores, and cut into small cubes (about 1 cm in size). Sprinkle with lemon juice. Preheat the oven to 200°C and pre-bake the dough for five minutes. Dice the cheese, reserving two tablespoons, and mix with the quark and egg. Season the cream with salt, pepper, and nutmeg. Finally, mix the pear cubes into the cream and spread it all over the pre-baked cake. Sprinkle the reserved cheese cubes on top. Bake on the lowest oven rack for approximately 20-25 minutes and/or until the top is lightly browned. Sprinkle with chives before serving. This savory cake is perfect as an appetizer or for a party buffet. If prepared as a main course, it will serve no more than four people.