Gruyère AOP Tart with Pears and Pine Nuts | Terroir Fribourg
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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