PEAR, ONION AND ROQUEFORT TART

Ingredients

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• 325 gr flour
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• 175 gr butter, in small pieces
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• 1 egg
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• 30 gr water cold
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• 3 gr salt
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• 3 gr sugar

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• 5 baby potatoes
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• 1 pear, cut into cubes
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• 1 onion, cut into very small cubes
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• 1 leek, cut into very thin slices
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• 100 gr bacon, finely chopped
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• 100 gr roquefort cheese
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• Olive oil for sautéing

Instructions

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• Add the flour, butter, salt and sugar to the bowl mixer with the feather.
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• Add the egg and water and beat until a homogeneous dough is created.
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• Cover the dough with a membrane and let it rest in the refrigerator for one hour before using it. (If needed, put it in the freezer for up to 3 months.)
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• Place the dough between 2 sheets of baking paper and open it with the roller, starting from the center of the dough and pressing successively in all directions (up, down, right and left) until a round, uniform sheet about ½ cm thick (should be larger than the tart pan). - Alternatively we can open the dough into the tart pan with our fingers.
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• Prepare the dough in a prepared tart pan, making sure it is touching all the points, bottom and side.
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• Pass the roller over the pan to cut the dough that is left over its side walls.At this stage we can place the dough in the freezer for a few hours or keep it for at least 1 month.

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• Cover the dough surface with baking paper and enough beans (to avoid bubbling when baking).
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• Bake at 170ºC for about 15 minutes, remove it from the oven, remove the beans and bake for another 10 minutes until the dough is brown everywhere.

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• Wash the potatoes well and boil until they are al dente.
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• Then remove from the water, let it cool and cut into slices.
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• Saute onion in pan with leek.
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• Once they get color, add the potatoes, the pear and the bacon.
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• Slow cook for 10 minutes and remove from the heat.
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• Add the cheese cut into pieces and mix
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• Fill the tart we have already prepared.
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• Bake in a well preheated oven at 180 ° C for 30 minutes.