Contents
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Ingredients
- 1 roll Fresh puff pastry
- 1 large Pear or two small ones
- 100 g Diced Bacon
- 2 Garlic cloves
- 2 tbsp Raw cane sugar
- 100 g Roquefort
- 50 g Freshly grated Pecorino
- 2 tsp Dried tarragon
- Salt and pepper from the mill
- 1 tsp Butter
Instructions
- 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.
Nutrition
Serving: 100gCalories: 284kcalCarbohydrates: 3.7gProtein: 20.4gFat: 20.9g