Tart with Pear on Fig Mustard and Vacherin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g puff pastry, frozen, 2 slices
- 150 g mustard, (fi mustard)
- 1 pear (s), Williams Christ, peeled and thinly sliced
- 16 walnuts, chopped
- Butter, 4 flakes
- 200 g cheese, (Vacherin Mont-d`Or)
- Fat and breadcrumbs for the molds
- Flour for rolling
For decoration:
- 50 g lamb`s lettuce
- 6 walnuts
For the dressing:
- 1 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- 2 tablespoon maple syrup
Print Recipe
Pin Recipe Instructions
- Grease 4 flat tartlet molds with a diameter of 10-12 cm and line them thinly with breadcrumbs. Roll out the puff pastry, cut out circles and line the molds with it. Prick the dough several times with a fork. Brush the pastry bases with fig mustard, spread the pear slices on top like a roof tile and sprinkle with the walnut crumbs. Place a flake of butter on each and bake the tart in the oven preheated to 220 ° C for 10 minutes.
- Spread the cheese on top and bake for another 2 minutes.
- Serve 1 tart each with lamb`s lettuce, walnuts and the dressing on serving plates.
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