Pear Pastry with Roquefort and Black Pepper Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 863 cal. | (41 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 288 mg | (7 %) | ||
| Calcium | 381 mg | (38 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 27.3 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 179 mg | |||
| Complete sugar | 46 g |
Ingredients
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 1 Pear
- 1 Tbsp lemon juice
- 5 Tbsps Quince jelly
- 1 tsp coarse-grained Mustard
- 1 tsp ground cilantro
- 80 grams peeled Walnut
- 100 grams brown sugar
- 1 tsp freshly ground peppers
- Pastry flour (for working the dough)
- 1 egg yolk
- 2 Tbsps milk
- 200 grams Roquefort cheese (for serving)
Preparation steps
Defrost the puff pastry. Preheat the oven to 200°C (approximately 400°F).
Peel the pear and cut into quarters, remove the seeds and cut into thin slices. Immediately sprinkle with lemon juice.
Mix the jelly with the mustard and coriander.
Toast the nuts in a hot frying pan, sprinkle with sugar, caramelize, grind pepper over the nuts and spread on a baking sheet lined with parchment paper. Allow to cool fully, then chop.
Roll the puff pastry on a floured surface and cut out 8 strips (each about 6 x 16 cm) (approximately 2 x 6 inches). Spread half of the dough with the jelly, leaving a 1 cm (approximately 1/2 inch) wide border and top with the pear slices. Brush the edge of each strip with beaten egg yolk, top with a second strip and press firmly to seal. Score the dough in a decorative pattern with a sharp knife. Mix the rest of the egg yolk with the milk and brush on the dough. Place on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes until golden.
Remove from the oven and let cool. Serve the pear tarts with Roquefort and the caramelized black pepper walnuts.
