John Myers
Ingredients for 6 servings:
- 4 sheets of puff pastry, frozen
- 8 pears, halved, canned or stewed in sugar and cinnamon
- 100 g Gorgonzola, crumbled
- 100 g cheese (Edam), grated
- 1 egg(s)
- 100 ml cream
- Peppercorns, black
- 1 pinch of nutmeg
- Butter, for the mold
- 2 tbsp breadcrumbs or finely grated rusks
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Thaw the puff pastry sheets. Grease a pie dish with butter and fill the dish with the puff pastry (the pastry should be as cold as possible). Prick the pastry a few times with a fork. Sprinkle the pastry with breadcrumbs (or grated rusks). Place the well-drained pear halves, cut-side down, on the pastry. Whisk the egg with the cream, add pepper and nutmeg, then stir in the cheese. Pour the egg-cheese mixture over the pears and bake the tart in the oven at 200°C for about 20 minutes. Serve with a sweet wine, a noble sweet Riesling Auslese, or even a simple, not too complex Sauternes or Muscat de Rivesaltes.
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