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Enjoy this pleasing pie with a blend of pear and provolone from the kitchens of  sanssouci

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another cheese and pear pie! This one tastes definitely stronger than the last one I posted.
http://www.furaffinity.net/view/7060099/

I made it for an aperitif, served with white chardonnay wine, and it was good :3

YOU WILL NEED:
one Kaiser pear, or a similar kind with soft and sweet pulp. Don't use small, sour pears.
one potato, as big as the pear more or less
200 ml cream. I used vegetal cream, but if you can put your hands on fresh milk cream, of good quality, it would be better. I hadn't found any.
aroud 250 grams of smoked provolone
http://en.wikipedia.org/wiki/Provolone
brisee pie crust

Boil the potato until is very soft. Squish it with a fork, adding the cream, stir until everything is smooth and creamy
Add salt, pepper and coriander (if you like it)
cut the provolone and the pear in very small cubes, add it to the cream and stir very well.
Pour the filling in the crust, and cook at 180 C^/356 F^ for 25 minutes (or until it gets a crunchy golden crust over it)

Serve lukewarm, and enjoy! ;3

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Allergy warning – recipe contains dairy