Crispy buckwheat and cheddar tiles with roasted pear thyme cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the diced pear on a small tray and toss it with 5 ml (1 tsp) olive oil, half of the fresh thyme, a pinch of the salt, and a pinch of the black pepper.

2. 2

   Roast the pear for 12 minutes at 220 °C / 425 °F, or until tender and lightly golden at the edges. Remove and let it cool for 5 minutes.

3. 3

   Transfer the roasted pear to a blender cup and add the Greek yogurt, honey, the remaining thyme, a pinch of salt, and a pinch of black pepper. Blend until smooth and creamy. Chill until needed.

4. 4

   Lower the oven temperature to 200 °C / 400 °F and line a large baking sheet with parchment paper.

5. 5

   In a bowl, combine the buckwheat flour, cornstarch, grated cheddar, the remaining salt, the remaining black pepper, and the poppy seeds.

6. 6

   Add the melted butter, the water, and the remaining 5 ml (1 tsp) olive oil. Mix until you have a thick but spreadable paste. If it feels too firm, stir well to fully incorporate the moisture.

7. 7

   Place 1-tablespoon portions of the mixture onto the baking sheet and spread them with the back of a spoon into thin 8 cm (3-inch) rounds, leaving space between each one.

8. 8

   Bake the tiles for 6 minutes at 200 °C / 400 °F. Rotate the tray and continue baking for 4 to 6 more minutes, until the edges are deeply golden and the centers look dry.

9. 9

   Let the tiles rest on the tray for 3 minutes so they can firm up, then carefully transfer them to a rack to cool completely and become crisp.

10. 10

    Serve the crispy buckwheat and cheddar tiles with the roasted pear thyme cream on top or on the side, and finish with extra fresh thyme leaves and a light twist of black pepper.