Preparation
Preheat the oven to 180°C.
Peel the pears, core them, and slice thinly. Drizzle with lemon juice to prevent browning.
Grate the Gruyère AOP.
In a bowl, mix the eggs, crème fraîche, grated Gruyère, and 1 tablespoon of honey. Season with pepper, nutmeg, and paprika. Mix well.
Roll out the shortcrust pastry and place it in a tart tin. Cover with a sheet of baking paper and fill with baking beans (or dried beans). Blind bake for 10 min.
Remove the tart base from the oven and increase the temperature to 200°C.
Arrange the pear slices over the tart base, then pour in the egg and cheese mixture. Bake for about 25 min.
If necessary, cover the tart with baking paper during the last part of baking to prevent over-browning.
Let the tart cool slightly, then remove from the tin.
Just before serving, toast the pine nuts in a dry pan. Add the remaining 2 tablespoons of honey, mix, and drizzle this warm mixture over the tart.
Serve immediately!
Recipe and image from : www.gruyere.com
For 1 tart
Preparation : 15 min
Cooking : 35 min
Ingredients and products
- 1 roll of shortcrust pastry (200 g)
- 4 pears
- Juice of ½ lemon
- 3 eggs
- 200 g Gruyère AOP
- 25 cl thick crème fraîche
- 3 tbsp honey
- 30 g pine nuts (approx. 3 heaping tbsp)
- 1 pinch paprika
- 1 pinch ground nutmeg
- Pepper
