John Myers
Ingredients for 1 servings:
- 200 g flour
- 100 g butter
- 1 egg(s)
- Salt
- 75 g Parmesan, grated
- 4 pear(s), (e.g.: Kaiser Alexander or Packhams Triumph)
- 3 eggs
- 100 g whipped cream
- 200 g cream cheese
- Nutmeg, ground
- pepper
- 100g Gorgonzola
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
This savory cake tastes great both warm and cold, especially with a glass of wine
For the dough, knead the flour, butter, egg, a pinch of salt, and grated Parmesan cheese into a smooth dough. If the dough is still crumbly, add 2-3 tablespoons of ice-cold water and knead in. Wrap the dough in cling film and chill for 30 minutes. Meanwhile, for the topping, peel and halve the pears, and remove the cores. Leave the stems on the pears if desired. Slice the pear halves into fan-shaped pieces. Mix the eggs with the cream and cream cheese, season with nutmeg, salt, and pepper. Preheat oven to 200°C (180°C fan-assisted oven). Roll out the dough and line a greased quiche dish (approx. 28 x 20 cm) with it. Spread the cream cheese mixture on top, place the pear slices on top, and crumble the Gorgonzola over the top. Bake the quiche in the oven for about 30 minutes and serve lukewarm or cold. Variations: Instead of pears, simply use apples. Soft-textured varieties like Boskop apples are particularly suitable. Peel the apples, remove the cores, and cut them into wedges. Arrange them on the tart and bake.
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