Pear Tart with Blue Cheese and Walnuts
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
3129
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,129 cal. | (149 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 243 g | (209 %) | ||
| Carbohydrates | 164 g | (109 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 17.6 g | (59 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 26.9 mg | (224 %) | ||
| Vitamin K | 157.6 μg | (263 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 240 μg | (80 %) | ||
| Pantothenic acid | 6.3 mg | (105 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,461 mg | (37 %) | ||
| Calcium | 1,575 mg | (158 %) | ||
| Magnesium | 265 mg | (88 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 118 μg | (59 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 104.9 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 382 mg | |||
| Complete sugar | 79 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 275 grams Puff pastry dough
- olive oil (for for the baking sheet)
- 400 grams Pear
- 60 grams Walnut
- 3 Tbsps powdered sugar
- 1 tsp freshly chopped thyme
- 1 Tbsp lemon juice
- 2 Tbsps olive oil
- 250 grams Blue cheese (such as Gorgonzola)
- 1 handful Arugula
Preparation steps
1.
Roll out the pastry. Line an olive oil-coated baking sheet with the pastry. Prick with a fork several times. Preheat the oven to 200°C (approximately 400°F) convection.
2.
Rinse pears, cut into eighths and remove cores. Chop nuts coarsely.
3.
Caramelize powdered sugar in a pan. Add pears, thyme, nuts, lemon juice and oil and toss well. Crumble the cheese over the tart and top with pears and nuts (without the pan liquid). Leave a small margin of pastry (about 1 cm/approximately 1/2 inch) uncovered.
4.
Bake in preheated oven until golden brown, 25-30 minutes. Rinse the arugula and shake dry.
5.
Top the tart with the arugula and cut into pieces. Serve tart hot or lukewarm.
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