Pear Cheese Tartlets

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 100 g butter
• 1 egg
• butter (for the molds)
• flour (for working)
• 2 pears (about 150 g each)
• 50 g walnut kernels
• 1 tbsp Lemon Juice
• 2 Eggs
• 100 g crème fraîche
• 100 ml whipping cream
• Salt
• pepper (from the mill)
• Nutmeg (freshly grated)
• 125 g Gorgonzola
• 4 sprigs thyme

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces, distribute around the well, add the egg to the center, and cut everything together with a knife until small dough crumbs form. Quickly knead by hand into a smooth dough that no longer sticks to your hands; add a little cold water or flour if needed. Shape into a ball, wrap in cling film, and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C fan. Butter the molds.

3. 3.

   Wash pears, quarter them, remove core, dice flesh, and mix with lemon juice. Roughly chop walnuts. Whisk eggs with crème fraîche, cream, salt, pepper, and nutmeg. Divide dough into four parts and roll each into a circle. Line tartlet molds, form a rim, pour the cream mixture over, then distribute pears, walnuts, and diced Gorgonzola on top. Bake in the preheated oven for 25–30 minutes until golden brown.

4. 4.

   Rinse thyme sprigs, shake dry, strip leaves from lower part of each stem, discard remaining stems. Sprinkle thyme leaves over tartlets and garnish with stems; serve warm or chilled as desired.