Ingredients
Serves 4
- 1 pack of short pastry (200g)
- 4 pears
- The juice of half a lemon
- 3 eggs
- 200g Gruyère AOP
- 25cl sour cream
- 3 tablespoon honey
- 30g pine kernel (= 3 tablespoon)
- 1 pinch paprika
- 1 pinch nutmeg
- Pepper
Preparation
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Heat the oven to 180°. Peel the pears, cut into thin slices after removing the heart. Cover with lemon juice.
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Grate Le Gruyère AOP.
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In a bowl, mix the eggs, the sour cream, Le Gruyère AOP and 1 tablespoon honey. Add pepper, the paprika and the nutmeg. Mix.
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Roll the pastry out and cover with greaseproof paper. Put e.g. dry beans on it and put in the oven for 10 minutes. Remove the tart crust from the oven and increase the temperature to 200°C.
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Arrange the pears slices on the tart crust and pour the egg preparation on top.
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Bake in the oven for 25min. If necessary at the middle or the end of the baking time, cover with baking paper so it does not burn.
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Let cool for a few minutes and turn the pie out of mould. Just before serving, cook the pine kernels over medium-low heat in a dry skillet. When they are golden in spots, mix with the remaining honey and spread on the pie.
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Serve at once.
Bon
Appétit
Appétit
