alsation pear & cheese tarte
This is a fantastic combination for tart from the alsation region of France. I had it in Amsterdam, at the Nes V hotel restaurant (which is by the way a fantastic boutique hotel) on a sunny day for lunch. Again, this combination is great, and the creamy egg on top turns this dish into a culinary delight!
Ingredients for two:
200g white flour
0.5 TS salt
0.25 TS sugar
1.5 dl water
2 small pears
150g Gorgonzola dolce
Mix the flour, salt, sugar, yeast and water in a bowl to a dough (knead well until smooth) and let it rest for about an hour in a warm place until it doubles its size.
Roll out the dough (about 3mm thick – round or oval form) and distribute the cheese (in small cubes) and the pear (in small cubes) on top, season with just a little bit of salt and some pepper, and put it in the oven at 220 degrees for about six minutes.
Take out and add the eggs yolks on top, slide back in the oven for about four more minutes.
Sprinkle some cayenne pepper on top and decorate with chives.
I serve a seasonal green salad with it – a perfect summer dish for your balcony or garden!