Armut ve Rezene Gorgonzola Tart

Put the flour with the salt and the pimento d'Espelette in a bowl, make a well in the middle, beat the egg into it and distribute the butter in small cubes on the edge and then quickly work it into a smooth dough with your hands , wrap the dough in cling film and let it rest for an hour in the refrigerator.

Remove the greens from the fennel and finely chop and set aside for decoration. Cut the fennel bulb into eighths and slice it finely and heat some oil in a pan and braise the fennel in it for a few minutes, the fennel can easily pull a little color. Pour into a bowl and let cool down a little.

Wash the pear thoroughly, quarter it, remove the core and then cut into fine wedges.

Dice the Gorgonzola and pour it into a tall container together with the cream and then puree to a cream with the magic wand. Then add the egg and starch, stir in and season with salt and pepper.

Fırını önceden 190 dereceye ısıtın. Hamuru iki kesik buzdolabı poşeti arasında ince bir şekilde açın, üstteki poşeti çekip çıkarın ve üzerine tart kalıbını ters olarak yerleştirin ve hamuru 1 cm dikiş payı olacak şekilde kesin. Şimdi tart kalıbını hamurla birlikte ters çevirin ve diğer dondurucu poşetini çekin, şimdi hamur kendi kendine tavaya kayar.

Prick the pastry base several times with a fork and spread the pear and ginger jam on the pastry base. Now distribute the steamed fennel on top and decoratively distribute the pear wedges.

Now pour the glaze over the pears and bake the tart on the middle rack for 40 - 45.