Scheurebe Sekt -mild-

Ingredients

• 250 gshortcrust pastry (refrigerated)
• 150 gGorgonzola Dolce
• 2 piecesripe pears
• 50 gwalnut kernels
• 100 gsour cream (Schmand)
• 1 pieceegg (size M)
• 1 tbspliquid forest honey
• 2 sprigsfresh thyme
• 1 pinchfreshly ground black pepper

Preparation

1. 1Preheat the oven to 200°C (400°F) top/bottom heat and lightly grease four tartlet molds.
2. 2Roll out the shortcrust pastry, cut out circles to fit, and line the molds with them, pressing up a small edge.
3. 3Whisk the sour cream with the egg until smooth and season with a pinch of pepper.
4. 4Wash, quarter, core, and slice the pears into very thin wedges.
5. 5Cut the Gorgonzola into small cubes or break into coarse pieces.
6. 6Distribute the sour cream and egg mixture evenly over the pastry bases.
7. 7Arrange the pear wedges in a fan shape on top and place the Gorgonzola pieces in the gaps.
8. 8Coarsely chop the walnut kernels and sprinkle them over the tartlets along with the thyme leaves.
9. 9Bake on the middle rack of the preheated oven for approximately 18 to 20 minutes until golden brown.
10. 10Let cool briefly after baking and drizzle with a little honey before serving.