Cheese Tart with Pears and Smoked Chicken

40 minutes + 40 minutes (baking)


6 Servings


smoked sirloin Konspol


dough :

1 cup of wheat flour

100 g butter

1 egg yolk

2 tablespoons water


Fillings :

100 g smoked chicken fillet Konspol

2 large pears

500 ml water

1/3 glass sugar

1/4 teaspoons citric acid

1 egg

150 g white cream cheese

100 g grated cheese

100 g blue cheese

handful of walnuts

salt, pepper



1 Prepare the dough. Chop all the dough ingredients together and then knead into a ball. Grease a tart mold with a diameter of 26 cm with butter and sprinkle with flour. Roll out the dough on a floured table, and then tamp the bottom and sides of the pan with it. Set aside for 30 minutes in the refrigerator.

2 Prick the cooled dough with a fork and put in a preheated to 200°C oven for 10 minutes.

3 Peel the pears, remove the seed nests and cut into eighths. Boil 5-10 minutes in syrup boiled from water, sugar and citric acid. Filter on a sieve. Cut the blue cheese into small cubes. In a bowl, mix with a mixer: white cheese, yellow cheese, half of the cut blue cheese and beaten egg.

4 Season with a pinch of salt and pepper. Put the cheese mass on the baked dough, then place the pre-cooked pears and decorative rolled tenderloin slices on it. Sprinkle the whole with the rest of the blue cheese and place in the preheated to 180°C oven for 30-40 minutes. Ten minutes before the end of baking, sprinkle the grated with chopped nuts.