Always check the labels of the products you use.
Method
- 1
Activate. Combine 355 ml lukewarm water in a warm bowl with 2 tsp dried yeast and 1 tsp dark brown sugar, stir and leave for a few minutes until bubbles form.
- 2
Mix. In a large bowl, combine 90 g rye flour, 345 g plain flour, 1 tsp salt and 15 ml oil; pour in the yeast mixture and mix until a rough dough forms.
- 3
Knead. Turn the dough onto a floured surface and knead for about 10 minutes until it loses its stickiness, adding small amounts of flour as needed.
- 4
First rise. Shape into a ball, place in an oiled bowl, cover with cling film and leave in a warm spot for 45 to 60 minutes until the dough has roughly doubled in size.
- 5
Second rise. Knock back the dough, shape it again and leave for about 30 minutes until roughly doubled again; meanwhile, peel the 4 pears, rub with cut lemon, halve them, scoop out the cores and slice paper-thin.
- 6
Prepare. Set the oven to 260 °C; knock back the risen dough and divide into 3 pieces; roll each to a 25 to 28 cm circle and place on tins dusted with cornmeal or semolina.
- 7
Assemble. Lay the first layer of pear slices in tight circles leaving a 2.5 cm border, scatter one third of the 200 g Gruyère over each, add a second thinner layer of pear and divide the 180 g crumbled blue cheese among the three, then brush the borders with 55 g melted butter.
- 8
Bake. Bake for 10 to 12 minutes until the crust is golden and the cheese bubbles across the surface.
Storage
Keep leftovers chilled and eat within 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.7 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.7 g per serving
1.4 % of the 50 g daily maximum · 2.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl
- cling film
- melon baller or teaspoon
- rolling pin
- 3 pizza tins or baking trays
- pastry brush
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 700 kcal |
| Protein | 26.1 g |
| Carbohydrate | 82.1 g |
| of which sugars | 15.9 g |
| of which free sugars | 0.7 g |
| Fat | 31.1 g |
| of which saturates | 17.2 g |
| Fibre | 10.2 g |
| Salt | 2.44 g |
Protein per 100 kcal
3.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
