Savory Pear Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 31.1 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 33 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the tart dough
- 200 grams Pastry flour
- ½ tsp salt
- 100 grams butter
- 1 egg
- butter (for the molds)
- Pastry flour (to work)
- For the filling
- 1 sm stalk Leeks (200 grams)
- salt
- 1 large, firm Pear (140 grams)
- 100 grams cream cheese
- 100 grams mild Goat cheese
- 2 eggs
- 100 milliliters Whipped cream
- 50 grams freshly grated Gruyere
- peppers (from the mill)
- Nutmeg (freshly grated)
Preparation steps
For the tart dough: Mound the flour on the work surface. Mix with the salt and make a well in the center. Cut the cold butter into small pieces and distribute the butter around the flour. Place the egg in the well. Chop a knife through the flour to combine and then knead together by hand into a smooth dough. Add flour or water so that the dough is soft, but doesn't stick to your hands. Form a ball and wrap in plastic wrap. Chill for about 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Cut the leek lengthwise and cut into thin rings. Blanch in boiling salted water for about 1 minutes. Peel the pear and cut into quarters. Remove the seeds and cores, and cut into a fan. Mix together the cream cheese, goat cheese, eggs, cream, and gruyère. Add the leeks and season with salt, pepper, and nutmeg.
Divide the dough into quarters and roll each into a circle. Line each tartlet pan with a ball of dough, pull it up on the sides. Spread the leek and cheese mixture into the tart pan. Press a pear quarter on the top of each tartlet. Bake in the preheated oven until golden brown, about 25-30 minutes.
Serve with cranberry sauce to taste.
