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Salty cheese and pear tarte tatin

Starters45 minutes6 people190 calories
1/52/53/54/55/5 (42 votes)
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By Ascen Jimenez

pear-tarte-tatin

It is a salty tarte tatin because the intense flavor of the cheeses predominates, combining perfectly with the sweetness of pears and cane sugar.
By posting the creamy cheesecake a friend asked us if we could make a cake of cheese really, of the strong ones. In this case it has Parmesan and Gorgonzola (a blue cheese) but you can use the typical ones from your region.

Is appetizer ideal for any event or celebration: very easy to prepare and with a surprising result. Or a dessert, if you like to have cheese to finish your meals.
Rocío, I hope you like it.

Salty cheese and pear tarte tatin

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Original tarte tatín with strong cheeses and pear, ideal for any celebration because it is easy to prepare and has a surprising flavor.

  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: incoming
  • Calories: 190
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 15 butter g
  • 25 g of cane sugar
  • 2 pears
  • 70 g of Parmesan cheese
  • A few pieces of Gorgonzola
  • Pepper
  • 1 sheet of puff pastry

Preparation

  1. We preheat the oven to 180º.

  2. We put the butter in the bottom of the mold, spreading it with our hands (my mold was 18 cm in diameter).

  3. We sprinkle the sugar over the butter.

  4. We peel the pears, cut them into wedges and remove the core. We place them in the mold, in a circle. Bake at 180º for approximately 10 minutes.

  5. While we do this first baking, we grate the cheese. We put the parmesan in the glass and crush it a few seconds in progressive speed 7-10.

  6. After those 10 minutes we remove the mold from the oven. We put the grated Parmesan on the pears and some pieces of Gorgonzola cheese. On the cheese we place the puff pastry sheet.

  7. Bake again at 180º for 20 or 25 minutes, until we see that the puff pastry is golden.

Notes

I have used an 18 cm diameter mold but if you want it to be larger you can use one of 26 cm, for example, and increase the amounts of all the ingredients.

Equivalences with TM21

Thermomix equivalences

More information - Creamy cheesecake

Source - La prova del cuoco


Discover other recipes of: Aperitif, Christmas, Desserts, Vegetarian

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  1.   Rocio said
    ago 8 years

    You fulfill what was promised !!! I really appreciate it.
    I already have several Asturian cheeses in mind, but the mixture of gorgonzola with pear has to be deadly!
    One question, do you eat hot or cold? And another one, I have seen that you suggest it as an aperitif, what do you think as a dessert? Here a table of assorted cheeses is very typical for dessert.

    Reply to Rocio
    1.    Ascen Jimenez said
      ago 8 years

      Sure yes, Rocio!
      You can take it warm or cold, as you prefer. And it is also perfect as a dessert. In fact I am going to put it at the entrance so that there are no doubts. Thanks for the advice 😉
      A kiss

      Reply to Ascen Jiménez
  2.   Marieta said
    ago 8 years

    That contrast must be delicious and the truth is that I do not know whether to put it as an aperitif or as a dessert, a dog will surely fall. Thanks for sharing

    Reply to Marieta
    1.    Ascen Jimenez said
      ago 8 years

      Thanks to you, Marieta!

      Reply to Ascen Jiménez
  3.   Yolanda said
    ago 8 years

    And how will it be with roll goat cheese? We are allergic to cow's milk protein at home and it was to adapt the recipe to our allergy! Thanks for the recipe, I love those contrasts.

    Reply to Yolanda
    1.    Ascen Jimenez said
      ago 8 years

      Ufff, so great Yolanda. Try it with the goat roll because it's going to be great.
      Thank you. You will tell us the result 😉
      A kiss!

      Reply to Ascen Jiménez
  4.   Mar said
    ago 8 years

    I made this recipe on New Years Eve, as explained, it was a success. Thanks

    Reply to Mar
    1.    Ascen Jimenez said
      ago 8 years

      What a joy Mar !! Thanks for telling us 🙂
      Take care!

      Reply to Ascen Jiménez