Pear tart with fig mustard and Vacherin

Ingredients for 4 servings:

• 150 g puff pastry, frozen, 2 slices
• 150 g fig mustard
• 1 pear(s), Williams Christ, peeled, thinly sliced
• 16 walnuts, chopped
• 4 flakes of butter
• 200 g cheese (Vacherin Mont-d’Or)
• Fat and breadcrumbs for the molds
• Flour for rolling out
• 50 g lamb’s lettuce
• 6 walnuts
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp maple syrup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

fine little starter or dessert to melt in your mouth

Grease 4 shallow tartlet pans (10-12 cm in diameter) and line them thinly with breadcrumbs. Roll out the puff pastry, cut out circles, and line the pans. Prick the pastry several times with a fork. Spread the pastry bases with fig mustard, arrange the pear slices on top in a shingle pattern, and sprinkle with walnut crumbs. Place a knob of butter on each tartlet and bake for 10 minutes in an oven preheated to 220°C (top/bottom heat). Spread the cheese on top and bake for another 2 minutes. Serve one tart on each serving plate with lamb’s lettuce, walnuts, and dressing.