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becoming madame, cooking, food, France, french cuisine, french culture, Paris, recipe, recipes, roquefort pear tart, Travel
This recipe goes out to The Wanderlust Gene, a loyal reader who has waited ever so patiently for me to post this sensational French delicacy. This is for your with thanks!
I first tasted this dish at my mother-in-law’s house during Easter a few years ago. She prepares it for almost all family occasions and it’s a hit throughout the four generations of our family regardless of whether she serves it as an entrée, plat or dessert.
For those of you, like me, who aren’t real big fans (at least not yet) of strong blue cheese, don’t despair: the heavy cheese taste is nicely abated in this recipe by the sweetness of the pears.
Amazingly versatile, this tart can essentially be served with a green salad as a meal in itself, as the first course to a larger meal or as a combination of the cheese and dessert courses at the end of the meal.
Best of all, it’s remarkably easy to make!
La Pear & Roquefort Tart de ma belle-mère:
You’ll need:
- 1 ready-made pie crust: pate feuilletée or pate brisée
- 7 to 8 medium-size semi-firm pears, peeled, sliced lengthwise
- 120g (3 ounces) Roquefort cheese
- Half cup chopped walnuts (optional)
- 2 tbsp honey (optional for dessert service)
- Spread out your pie/tart crust in a tart/quiche pan
- Lay the half-moon pear slices in a circle all along the crust covering it completely. Continue into center.
- Sprinkle the Roquefort in small bits atop the pears
- Sprinkle walnuts if you choose to add them
- Bake at 180C (350F) for 20 minutes
- Cut into wedges to serve.
Trick:
If you are serving this as a dessert, you might want to drizzle 2 or 3 tablespoons of honey atop the Roquefort before baking. This added another delightful touch of sweetness!
Bon appétit!
Michi said:
Oooh, this looks so delicious!! D-Man loves roquefort, I’ll give this recipe a go. I love every single French recipe you post on here – they’re all made up of ingredients I would have never thought of combining on my own.
Becoming Madame said:
Michi, me too. That’s one of the most delightful aspects I’ve found about cooking in France with French family recipes: they are nothing like what I would have tried five years ago before this whole adventure started! How are Spanish meals?
RAB said:
Thank you for posting this. It sounds so delicious I want to run out and buy some pears!
Becoming Madame said:
Je vous en prie, Monsieur.
Rock Salt said:
Love the sound of this, will definitely find an opportuinity to make it soon!
Randy Roberts said:
That looks good.
The Confluent Kitchen said:
MMM. That looks really good. I am a huge fan of pear and roquefort together.
singingbones said:
this sounds wonderful! thanks for sharing it with us. ps: can you use another type of cheese and still achieve the same basic effect, I wonder? thanks again. SB
Becoming Madame said:
SB, I would tend to think so. But I’ll tell you another recipe that is magnificient, if you are a little shy of strong cheese: same basic tart idea but only with thinly sliced green apples, thinly sliced goat’s cheese, walnuts and drizzled with honey. It’s dreamy! Happy cooking! 🙂
singingbones said:
Thanks, Madame! that sounds lovely, and I have a special occasion fast approaching to try it out! thanks for your delicious french delicacies here… bon appetit!
daisy said:
This looks amazing! I’m definitely putting this on my “must make” list.
daisy
gingerskeeper said:
This looks delightful!
m3lly78 said:
Oh my gosh – yum! This tart deserves to be served with a delicious sweet dessert wine!
robincoyle said:
My favorite combination of foods – salty roquefort with sweet pear. Love it. I also love the Wanderlust Gene. I’m a faithful follower.
The Wanderlust Gene said:
Here I am, and as I feared, I’m salivating just as the recipe – how will I manage not to disgrace myself when I am standing before Belle-Mer’s tart?
Thank you Madame – and ‘thank you’ to your mother in law – it’s a marvel of simplicity and flavour sensations. I’m delighted about the addition of the honey to turn it into the cheese/dessert course – perhaps I could have it for all three courses, because sharing will be a problem!
Merci also for the chèvre and green apples – oooh:)
unpackedwriter said:
Love the idea of finish this off with (almost?) caramelized honey… bet that ads an amazing complexity with the Roquefort!
newpillowbook said:
This sounds really intriguing – and so does the apple and goat cheese variation! Thank you (and your belle-mere)!
The Empty Pen said:
That looks amazing. My mouth is watering! Thank you.
kellie@foodtoglow said:
Would love this with a dribble of truffle honey – or is that gilding the lily?
cookinginsens said:
That is beautiful! I want to make this!
Becoming Madame said:
I hope you do and please let me know how it turns out!!
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Shary Hover said:
This tart is so delicious! I’ve tried it with both kinds of crust and loved the taste either way. I’m having trouble making it look pretty, though. The crust doesn’t hold together and it falls apart when I try to serve it. Do you think my pears are too juicy? Or am I perhaps not cooking it long enough? Any advice you can give would be much appreciated. Thanks!
Amy Badgett (@Amy_Jenna) said:
Should you serve this warm or cold or either?
Becoming Madame said:
I like it best warm, but try it both ways and let me know!!
Amy Badgett (@Amy_Jenna) said:
Definitely warm 🙂
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