Ingredients For the short crust pastry • 250 g of flour • 5 g fine salt • 1 egg yolk • 5 cl of water • 125 g butter • Thyme For the pears • 5 pears (poires Williams) • 300 g of rapadura * • 150 g of Roquefort, in pieces • 50 g walnuts (in pieces) For the cream • 3 whole eggs • 10 cl of milk • 20 cl of liquid cream • salt pepper
Preparation
Put the flour in a bowl and add the salt, egg yolk, water, butter (cut into small pieces) and thyme. Mix with your fingertips to a nice dough and make a ball without kneading it. Put in the fridge so it can firm up a bit and lose a little of its elasticity. Wash the pears and cut into slices. Fill a pan with water and add the slices and sugar. Let simmer for 20 minutes until a syrup forms. Butter a pie plate and roll out the dough to 3 mm thick. Garnish with the slices of pear, the pieces Roquefort and the walnuts.
Mix the eggs, milk and cream and season it with salt and pepper. Pour it over the filling and bake 25 to 30 minutes at 180 ° C. Serve hot with a nice and simple salad. * Rapadura, also known as panela is a whole can sugar, 100% natural and organic. It hasn't been refined or transformed.
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