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:
- 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.
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!