John Myers
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Goat Cheese Tartlets with Pear and Herb Vinaigrette
The perfect goat cheese tartlets with pear and herb vinaigrette recipe with a picture and simple step-by-step instructions.
Tartlets
- 100 g Goat cream cheese
- 100 g Creme fraiche Cheese
- 2 Eggs
- Salt pepper
- Wild garlic, chives, lemon balm, thyme
- 1 tsp Potato starch
- 1 Pear
- A couple of lettuce leAves
Herb vinaigrette
- 4 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- Salt pepper
- Chives, wild garlic, flat-leaf parsley, lemon balm
- Cut a piece of red pepper very small
- 1 toe Garlic
- Small refractory molds, ragout-fin molds
- Preheat the oven to 200 °.
- Mix the cream cheese and crème fraîche, the potato flour and the egg yolks, finely chop the herbs and stir in, beat the egg whites into firm snow and carefully fold in.
- Grease the molds and pour the cream cheese mixture up to 1 cm below the edge, place in the oven and bake for about 20-25 minutes until the dough has risen nicely and a golden-brown crust has formed on top.
- For the vinaigrette, chop the herbs and mix with the oil and spices. Clean and wash the lettuce and distribute it on the plates. Cut the pear crosswise into thin slices, poke out the core. If you like, you can sauté the pears in a little butter.
- Take the finished cream cheese tartlets out of the molds and place each on a pear slice. Drizzle with a little herbal vinaigrette. Finished.
- The recipe also works as a large cake for a springform pan. The ingredients are then tripled and the baking time is extended to approx. 40 – 45 minutes. The tartlets also taste delicious when cold, so better prepare a few more …
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