Small pear and goat cheese tarts with walnuts

Ingredients for 4 servings:

• 180 g whole wheat flour
• 90 g margarine (Alsan S organic or alternatively butter), room temperature
• 1 tsp, leveled sea salt
• 45 ml water, cold (approx.)
• Fat for the molds
• 2 small pear(s), ripe and aromatic
• 100 g goat’s cheese
• 80 g crème fraîche
• 1 tsp, levelled honey, creamy
• 30 g walnuts
• Sea salt and pepper from the mill
• some margarine (Alsan S organic or alternatively butter), room temperature
• some breadcrumbs for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

vegetarian, suitable as a starter or main course

For the shortcrust pastry, mix all ingredients into a smooth dough, cover, and chill for 30 minutes. If the dough isn’t pliable, add a little more water if necessary. Preheat the oven to 180°C (top/bottom heat). For the topping, coarsely grind the walnuts. If you don’t have a grinder, simply place the walnuts in a freezer bag, seal it, and crush them with a rolling pin, rolling over the walnuts as if rolling out pastry. Make sure to fluff the walnuts a little every now and then, as the oil that comes out can cause them to stick to the bag. Mix the goat’s cheese with the crème fraîche, honey, and walnuts. This works particularly well with an electric mixer. Grease the tart tins and sprinkle with breadcrumbs. Divide the dough into 4 pieces, roll out into a circle, and line the tart tins with the dough. Prick the dough several times with a fork and bake blind in the middle of the oven for about 10 minutes. Meanwhile, wash the pears, remove the cores, and cut into thin slices. Spread some of the cream on the pre-baked tarts. Then place the pears on top. Season lightly with salt and pepper. Spread the remaining cream evenly over the pears and bake the tarts for another 20 minutes. Let the finished tarts cool for about 3 minutes, remove from the tins, and serve warm. Serve with a fresh leaf salad, such as lamb’s lettuce with orange wedges and walnuts. As a starter, one tart per person is enough. For a light main course, use two tarts per person.