Cheese Pear Tart with Walnuts and Thyme

Ingredients

• 21 g yeast (0.5 cube)
• 160 ml lukewarm milk (3.5 % fat)
• 0.5 tsp honey
• 350 g spelt whole‑grain flour
• Salt
• 50 g soft butter
• 100 g cream cheese
• 100 g Sour cream
• 1 egg
• 70 g grated Bergkäse
• Pepper
• nutmeg
• 4 sprigs thyme
• 4 ripe pears
• 25 g chopped hazelnuts

Instructions

1. 1.

   For the dough, whisk the yeast with the milk and honey until smooth. Mix the flour with a pinch of salt. Add the yeast‑milk mixture and butter, then knead into a supple dough that releases from the bowl edges. If needed, add a little more flour or milk. Cover and let rise in a warm, draft‑free spot for about 30 minutes.

2. 2.

   For the filling, mix the cream cheese with sour cream, egg, and cheese; season with salt, pepper, and freshly grated nutmeg. Wash the thyme, shake dry, pluck leaves from stems, and roughly chop.

3. 3.

   Line a baking sheet with parchment paper. Knead the dough again, roll out on a floured surface, and lay it on the sheet, shaping a small edge. Spread the cheese cream over the dough and let rise another 15 minutes.

4. 4.

   Wash, dry, quarter the pears, remove cores, and slice flesh into thin strips. Arrange pear slices on the dough. Sprinkle with hazelnuts and thyme, then bake in a preheated oven at 210 °C (fan: 185 °C; gas: level 3) for about 20 minutes.

5. 5.

   Remove from the oven, let cool slightly, and serve warm.