The cheese and pear tart is a nutritious and mouthwatering recipe.
The combination between pears and cheese is a gourmet must, worldwide. In this tart you can taste the sweet flavour of the pears with the spicy one of the pecorino cheese and that of the parmigiano cheese, smoother.
The result? A flaky and appetizing baked tart. The only problem with this tart is that you would never stop to have it!
The cheese and pear tart gives its best accompained with cold cuts, but we use to have it even alone, with a good glass of beer or wine. We suggest to have it lukewarm.
When you get any leftovers, put them in the lunchbox: the tart can be stored at room temperature for a couple of days or three.
For an easy and yummy appetizer or aperitivo, cut the tart in cubes and serve to your friends with a dry vermouth or other drink.
Serves 9
- 130 g melted unsalted butter
- 3 eggs
- 150 g wholewheat flour
- 50 g all purpose flour
- 2 big pears
- 100 g grated pecorino cheese
- 50 g parmigiano cheese
- 1 tabsp. baking powder (16 g)
- 1 teasp. sea salt
- 1 tabsp. freshly ground black pepper
- a generous handful of rosemary
Difficoltà: very easy – Tempo: 1 hour
Chop the rosemary as fine as you can, till you get enough to fill a tablespoon.
Keep apart some leaves.
Peel the pears and remove the core. Cut one pear in half and slice lenghtwise.
Cut the other into cubes (about 1 cm per side).
Keep apart some leaves.
Peel the pears and remove the core. Cut one pear in half and slice lenghtwise.
Cut the other into cubes (about 1 cm per side).
In a large bowl beat the eggs with the grated cheeses.
Add flours, baking, pepper, salt and chopped rosemary. Combine.
Add melted butter. Combine.
Finally, add cubed pears and combine.
Add flours, baking, pepper, salt and chopped rosemary. Combine.
Add melted butter. Combine.
Finally, add cubed pears and combine.
Grease (with a piece of butter) and flour a tart tin (ours was 25 cm wide).
Pour the batter into the tart tin. Place the pear slices onto the top of the tart.
Sprinkle the rosemary leaves you set apart before.
Pour the batter into the tart tin. Place the pear slices onto the top of the tart.
Sprinkle the rosemary leaves you set apart before.
Bake into preheated fan oven to 180°C for about 25 minutes or till when you look that the surface is completely golden. To check if the tart is done, insert a toothpick into the middle of it: if it comes out clean or with just a few moist crumble attached, it is ok. Enjoy!
