Gruyère AOP Tart with Pears and Pine Nuts | Terroir Fribourg

Gruyère AOP Tart with Pears and Pine Nuts | Terroir Fribourg

fribourg.ch

Preparation Preheat the oven to 180°C. Peel the pears, core them, and slice thinly. Drizzle with lemon juice to prevent browning. Grate the Gruyère AOP. In a bo

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Ingredients

  • 1 roll of shortcrust pastry (200 g)
  • 4 pears
  • Juice of ½ lemon
  • 3 eggs
  • 200 g Gruyère AOP
  • 25 cl thick crème fraîche
  • 3 tbsp honey
  • 30 g pine nuts (approx. 3 heaping tbsp)
  • 1 pinch paprika
  • 1 pinch ground nutmeg
  • Pepper

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