1/2 clove of garlic
150 g Gruyere from Crete
1 tbsp. of balsamic vinegar
1 tbsp. of butter
1 tbsp. of olive oil
150 g Roquefort
Prepare the pastry and bake it.
Add butter and olive oil to a pan and heat them up.
Sauté the onion with the garlic until it becomes translucent. Then add the balsamic and leave it over heat until it evaporates. Add the gruyere and stir well.
In the tart with the already baked pastry spread the onion and graviera filling with a spoon.
Apply the pear circularly, after having it sliced. Cover with crumbled Roquefort and place the tart in the oven for 40 minutes at 180°C. When the pair softens, the tart is ready.