Fruit recipe of the month for February: Savoury Cheesecake with Conference Pears

Savoury Cheese Cake with Conférence Pear 

Ingredients (for 2 persons as a main course or 4 persons as an entrée) 

• 2 Conférence pears  

• 1 roll of ready-made puff pastry  

• 4 eggs 

• 200 ml cream 

• 200 g cheese scraps from a cheese board, Brie or Camembert 

• 50 g Gorgonzola 

• 50 g Mascarpone 

• 50 g ground cheese or a piece of Appenzeller for grating 

• 1 tbsp breadcrumbs 

• Nutmeg 

• Garlic grains 

• Black mill pepper 

• White pepper 

• Salt 

Preparation 

• Remove the puff pastry from the fridge in good time and use it to line a high, round baking tin without removing the baking paper. Prick holes in the bottom and sprinkle with breadcrumbs.  

• Cut the cheese into small pieces, mix the Gorgonzola with the Mascarpone, add the pieces of cheese, arrange this on the bottom of the cake. 

• Peel the pears and cut them into four, remove the core, cut them over and arrange the wedges in fan shape over the cake base. 

• Beat the 4 eggs with the cream, season with white pepper, salt, nutmeg and garlic grains. 

• Pour this mixture over the cheese and pears. Pass a good turn of the pepper mill over the mixture. 

• Grate a cube of cheese on top or use the ground cheese. 

• Bake in a preheated oven at 200°C for 30 minutes. 

• Prick in the middle of the cake. If your knife point is dry, the cake is cooked. 

• Remove the cheesecake from the baking tin and leave to rest. 

• Cut the cake into 4 pieces, serve with a salad of lamb's lettuce and Balsamic dressing.