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Ingredients
Tartlets with Roquefort and Pears
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 2 ripe Pear
- 300 milliliters Elderberry juice
- 200 grams Roquefort cheese
- 250 grams Quark
- salt
- freshly ground peppers
- Nutmeg
Thaw puff pastry. Peel pears, halve lengthwise and core, keeping stems intact. Place pear halves into a saucepan and add elderberry juice. If pears are not covered enough with liquid, add a little water. Simmer, covered, for about 5 minutes on low heat. Remove pears with a slotted spoon and drain well. Score pear halves in a fan pattern.
Crumble Roquefort with a fork, add quark and season with salt, pepper and nutmeg.
Roll out pastry thinly and cut out 4 squares about 10 x 10 cm in size (approximately 4 x 4 inch). Cut about 1 cm (approximately 2/5 inch) wide strips from the remaining pastry. Whisk egg yolks and brush pastry rectangles with yolks. Arrange pastry strips at the edges like a border. Brush edges with egg yolk, place on a baking sheet and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Remove from oven and spread with cheese mixture. Top with pears decoratively and press pears down gently. Reduce oven temperature to 180°C (approximately 350°F) and bake for 15 minutes more. Remove from oven and serve.
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |