Savory Pear Tarts

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Savory Pear Tarts
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
781
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie781 cal.(37 %)
Protein25 g(26 %)
Fat55 g(47 %)
Carbohydrates47 g(31 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.7 mg(88 %)
Vitamin D2.2 μg(11 %)
Vitamin E2.5 mg(21 %)
Vitamin K31.1 μg(52 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.3 mg(21 %)
Folate101 μg(34 %)
Pantothenic acid1.2 mg(20 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C14 mg(15 %)
Potassium417 mg(10 %)
Calcium385 mg(39 %)
Magnesium39 mg(13 %)
Iron1.8 mg(12 %)
Iodine22 μg(11 %)
Zinc3 mg(38 %)
Saturated fatty acids33 g
Uric acid68 mg
Cholesterol298 mg
Complete sugar8 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Leekcream cheeseGoat cheeseWhipped creamsaltegg

Preparation steps

1.

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.

2.

Preheat the oven to 180°C (approximately 350°F). 

3.

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.

4.

Serve with cranberry sauce to taste.