Mini Pear Quiches with Pastore del Tirso Cheese



INGREDIENTS (serves 4):

1 packet of frozen puff pastry
2 ripe pears
50g/1.7oz hazelnuts
300g/10.5oz Pastore del Tirso
2 eggs
1 lemon
1 cup of fresh cream
2 tablespoons of white flour

Thaw the puff pastry at room temperature until soft. Shell the hazelnuts and toast them over low heat in a non-stick pan, then remove the skin. Chop finely. Grease and flour four molds measuring 15cm/6in in diameter. Line with disks of pastry cut to the same size, pierce the base and sprinkle with a layer of chopped hazelnuts. Lay the cleaned and grated pears in the molds, cover with a layer of Pastore del Tirso cut into thin strips and season with a little freshly milled pepper. Beat one whole egg plus one yolk with the cream, pour the mixture into the molds and add a teaspoon of chopped hazelnuts. Cook in a preheated oven for 25 minutes. Leave to rest for 5 minutes, then turn out onto a plate.stampa



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