John Myers
contents
show
Engredyan
- 1 woulo liv Patisri soufle fre
- 1 gwo Pear or two small ones
- 100 g Koupe Bacon
- 2 Lay lay
- 2 ti kuiyè Sik kann kri
- 100 g Roquefort
- 50 g Pecorino ki fèk griye
- 2 ti kiyè Seche èstragon
- Sèl ak pwav soti nan moulen an
- 1 ti kiyè Bè
enstriksyon
- Cut the washed pear into slices. Melt the butter and sugar in a pan and caramelize the pear slices in it. After a few minutes add the bacon cubes and fry them with them. For the last minute, add the sliced garlic to the pan. Pepper everything and pull off the flame. Now fold in the tarragon.
- Butter a 26-inch tart pan and shape the puff pastry into it. Pierce lightly with a fork. Spread the pears on top and the crumbled Roquefort as well. Finally rub the pecorino over it.
- Bake in the oven preheated to 180 ° top and bottom heat for about 20-25 minutes on the middle rack. Served lukewarm, the tart is an ideal accompaniment to a glass of wine.
Nitrisyon
Sèvi: 100gKalori: 284kilokaloriIdrat kabòn: 3.7gPwoteyin: 20.4gGrès: 20.9g
