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.
