40 minutes + 40 minutes (baking)
easy
6 Servings
dough :
1 cup of wheat flour
100 g butter
1 egg yolk
2 tablespoons water
Salt
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
parsley
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.