Pia ati Fennel 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.

Ṣaju adiro si iwọn 190. Yi iyẹfun naa jade ni tinrin laarin awọn baagi firisa meji ti a ge, yọ kuro ni apo firisa oke ki o gbe pan tart naa si oke ki o ge iyẹfun pẹlu alawansi oju omi ti 1 cm. Bayi tan pan tart pẹlu iyẹfun naa ki o si yọ apo firisa miiran kuro, ni bayi ni iyẹfun naa rọra sinu pan bi ẹnipe funrararẹ.

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.