Ipheya kanye neFennel Gorgonzola Tart

Faka ufulawa ngosawoti kanye ne-pimento d'Espelette endishini, wenze umthombo phakathi, ushaye iqanda kuwo bese usakaza ibhotela ngama-cubes amancane onqenqemeni bese ulisebenzisa ngokushesha libe yinhlama ebushelelezi ngezandla zakho. , faka inhlama ngefilimu yokudla bese uyivumela ukuba iphumule ihora esiqandisini.

Susa imifino ku-fennel futhi usike kahle futhi ubeke eceleni ukuhlobisa. Sika i-fennel bulb ibe yi-th bese uyisika kahle bese ushisa amafutha athile epanini bese ugcoba i-fennel kuyo imizuzu embalwa, i-fennel ingadonsa kalula umbala omncane. Thela endishini bese uvumela ukupholisa kancane.

Geza i-pear kahle, uyihlukanise, ususe umongo bese usika ama-wedges amahle.

Sika i-Gorgonzola bese uyithela esitsheni eside kanye nokhilimu bese uyi-puree kukhilimu onenduku yomlingo. Bese wengeza iqanda nesitashi, ugovuze bese ufaka usawoti kanye nopelepele.

Preheat ihhavini ukuya kuma-degree angu-190. Goqa inhlama ibe mncane phakathi kwezikhwama ezimbili zamafriji ezisikiwe, ukhiphe isikhwama sefriji esingaphezulu bese ubeka ipani le-tart libheke phansi kuso bese usike inhlama ngomthungo ongu-1 cm. Manje vula i-tart pan nenhlama bese ukhipha esinye isikhwama sefriji, manje inhlama ishelela epanini sengathi iyodwa.

Gcoba isisekelo se-pastry izikhathi eziningana ngemfoloko bese usakaza i-pear ne-ginger jam esisekelweni se-pastry. Manje sabalalisa i-fennel ene-steamed phezulu bese uhlobisa ukusabalalisa ama-pear wedges.

Manje uthele i-glaze phezu kwamapheya bese ubhaka i-tart ku-rack ephakathi kwe-40 - 45.