Here is a tarte fine of the season that combines the fruit and the cheese, an alliance that always works ! And as we are a bit chauvinistic, finally, that we worship the products of our region, so I chose a Saint-Félicien well creamy, honey from our mountains and walnuts of course !
It does not remain you more that to be faithful to the recipe when making it your own regional adaptation !
Tart in Saint-Félicien, pears, honey and nuts
Ingredients (for 2)
- 2 rounds of puff pastry
- 1 pear tart (here of the Louise Bonne)
- 1/3 of Saint-Félicien refined
- 1 c to c of mountain honey
- Walnut oil
- Salt and Pepper
Preheat the oven to 190°.
Place the discs of puff pastry on a baking sheet.
Remove the Saint-Félicien in strips on the disks of dough.
Wash and cut the pear into four, remove the core and cut the quarters into thin slices.
Add on top of the honey, the walnuts are crushed, and season.
Put in the oven for 20 min.
At the exit of the oven, sprinkle with walnut oil.
You can serve with a good salad !