This recipe came about quite by accident. I was hoping to make my belle-mère’s Pear and Roquefort tart for a luncheon I was invited to at a friend’s house, but as I peeked into the fridge to collect all the ingredients I thought I had stocked up on to make her recipe, I realized I was short a few. Plus, my husband isn’t the biggest fan of strong cheeses like Roquefort, despite being French. So, I did something we are always told never to do: I threw something together for the very first time just hours before I was meant to be at the dinner party. Thankfully, Lady Luck was smiling down on me that day.
With a few tweaks, my mother-in-law’s fabulous Pear and Roquefort tart was transformed from a dessert to a main dish and to my delight is was a success!
You’ll notice it is rather lighter than the other quiches I’ve previously posted. There are no eggs in this recipe, which was originally an oversight. But I think you’ll find they aren’t missed.
Of course, I haven’t looked thoroughly online for similar recipes, so it may turn out that I didn’t create this recipe at all. In that case, my hat goes off to whoever came before me – although I hope this one has my own fingerprint on it.
For this recipe, you’ll need:
- 1 red onion, thinly sliced
- 1 medium size ripe pear, thinly sliced
- 4 oz or 100g lardon (or chunky bacon), cubed
- 3 oz or 90g goat cheese in rounds
- 1/2 cup grated cheese
- 1 tbsp butter
- 3 tbsp honey
- sea salt
- 1 pie crust (pâte brisée)
For those of you who have been trained in the fine art of cooking or who have a great deal more practical experience than I do, you’ll be able to slice the pears more decoratively so as to form a beautiful bouquet of fruit slices along the bottom of the tart. The prettier the better. I’m still practicing!
Once assembled, bake at 350F for 15-20 minutes until crust is golden. Serve warm, goes great with a green salad.