Roquefort Pear Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g flour
- 150 g butter
- 3 egg (s)
- salt
- 150 g cheese, Roquefort (milder version: Goronzola)
- 150 g mascarpone
- Pepper, whiter
- 75 g walnuts, chopped
- 1 kg pear (s), firm, aromatic
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from flour, 125 g butter, 1 egg and 1/4 teaspoon salt and let it rest in the refrigerator for 30 minutes.
- Separate the remaining eggs. Beat egg whites with a pinch of salt until stiff.
- Mash the Roquefort (or Gorgonzola) with a fork, stir in the egg yolks and mascarpone. Season with salt and pepper. Fold in the egg whites and 50 g nuts.
- Peel, quarter and core the pears and cut into narrow wedges. Melt the rest of the butter.
- Grease a springform pan (26 cm) thinly with butter, line with dough, form a 3 cm high rim. Prick the dough several times with a fork. Pour in the cheese mixture. Place the pear wedges close together and brush with lemon juice and butter. Bake the cake in the 200 ° oven on the middle rack for about 45 minutes.
- After 30 minutes, sprinkle the remaining nuts over the top. Let the cake rest in the open oven for another 10 minutes and serve lukewarm.
- A great recipe for Roquefort lovers. But if the Roquefort taste is too strong for you, Gorgonzola is better off. I also tend to go for the softer version after baking the Roquefort version at a party. She found her absolute lovers as well as her absolute opponents. Everyone liked it with Gorgonzola.
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