Riesling Kabinett fruchtsüß Gutswein

Ingredients

• 250 gShortcrust pastry
• 150 gRoquefort
• 100 gCrème fraîche
• 2 piecesPears
• 20 gButter
• 1 tbspSugar
• 50 gWalnut kernels
• 1 sprigFresh thyme
• 1 pinchBlack pepper

Preparation

1. 1Preheat the oven to 180°C (356°F) using conventional top and bottom heat. Roll out the shortcrust pastry, place into small tartlet molds, and press against the edges.
2. 2Prick the pastry bases several times with a fork and blind-bake for about 10 minutes until they are lightly golden brown and firm.
3. 3Meanwhile, peel the pears, remove the cores, and slice into thin wedges. Melt the butter in a pan, add the sugar, and caramelize the pears over medium heat until golden yellow.
4. 4Roughly crumble the Roquefort into a bowl and mix with the crème fraîche and a pinch of black pepper until a creamy consistency is achieved.
5. 5Fill the cheese mixture evenly into the pre-baked molds and bake in the oven for another 5 to 7 minutes until the cheese is slightly melted and bubbling.
6. 6Remove the tartlets from the oven, let them cool slightly, top with the caramelized pear wedges, and garnish with chopped walnuts and fresh thyme.