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Flamiche with Comté cheese and candied pears in maple syrup

Flamiche with Comté cheese and candied pears in maple syrup

Flamiches with Comté cheese and candied pears in maple syrup

Ingredients for 4 people:

For the dough:

15 g flour, 10 g conté, 10 g butter, 5 g sour cream, 1 pinch of salt

Work these ingredients together, then let sit overnight.

For the flamiche device:

3 whole eggs, 1/3 liter cream, salt and pepper

Beat everything together evenly.

For topping:

1 pear (Doyenne de Comice), 30 g of maple syrup.

Preparation:

  • Roll out your dough in a conventional way and line 8 small tartlet molds that you fill with dried beans, taking care to place a sheet of paper between the tartlet and the beans.
  • Bake at 200°C for 5 minutes.
  • Smooth the tartlets in the moulds, having previously removed the beans.
  • Lay out the pieces of Comté on the tart shell and cover with the flamiche appliance.
  • Put them back in the oven at 250°C for 5 minutes, they will then have a nice colour.
  • Put the maple syrup in a saucepan and confit your pear, peeled and cut into 8 wedges, for 5 to 6 minutes.
  • Disassemble your flamiches and place on a plate. Garnish with the candied pear wedges in syrup.