Pear Cheese Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 103 mg | (3 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the pastry
- 175 grams Pastry flour
- 1 generous pinch Baking powder
- 1 pinch salt
- 1 egg yolk
- 100 grams butter
- Parchment paper (and dried peas for blind baking)
- For the topping
- 100 grams Bacon
- 2 Pear
- 100 grams Swiss Cheese
- 2 eggs
- 150 grams Crème fraiche
- 1 pinch salt
- freshly ground pepper
- lemon juice
- parsley (for garnishing)
Preparation steps
For the pastry: Mix flour with baking powder and salt. Add egg yolk and butter cut into small pieces to flour mixture and knead quickly into a smooth pastry. Wrap in foil and refrigerate for 1 hour.
Roll out pastry on a lightly floured surface to a circle (about 32 cm in diameter) (approximately 13 inches). Line greased springform pan (28 cm in diameter) (approximately 11 inches) with pastry, making an edge all around. Cover with parchment paper and weigh down with peas. Bake in preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan oven 180°C) for 15 minutes. Reduce oven temperature to 180°C (approximately 350°F) (gas mark 2-3, fan oven 160°F).
For the topping: Cut bacon into strips. Quarter, peel and core pears. Cut pears into wedges. Grate cheese. Separate eggs. Beat egg whites until stiff. Whisk egg yolks with creme fraiche, cheese, season with salt and pepper and fold in egg whites.
Remove peas and baking paper from the pastry shell. Spread bacon and 2/3 of pear wedges on the pastry. Spread with cream and arrange remaining pear wedges decoratively on top. Drizzle pears with lemon juice and bake for 40 minutes, covering with parchment paper after 25 minutes of baking. Remove from the oven and cool. Serve garnished with parsley.
