Summary

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

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Instructions

1. 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.
2. Spread the cheese on top and bake for another 2 minutes.
3. Serve 1 tart each with lamb`s lettuce, walnuts and the dressing on serving plates.