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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