Blue Cheese and Pear Tarts
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
-
Tarts
- 2 bosc pears, ripe and firm
- 2 lemons
- 8 cups water
- 2 cups granulated sugar
- 397 g packaged frozen puff pastry, thawed
- 125 g bleu de bresse cheese, cheese
- 2 tablespoons unsalted butter
- 1 tablespoon demerara sugar
-
Topping
- 1⁄2 cup whipping cream
- 1 tablespoon granulated sugar
- 3 tablespoons plain yogurt
- 1⁄4 cup chopped toasted walnuts
directions
- Peel pears. Rub peeled pears with the cut side of half a lemon.
- Combine water, sugar,and remaining lemons in a large saucepan. Bring to a boil and cook for 5 minutes to dissolve the sugar.
- Carefully drop in pears. Simmer and poach pears just until tender (about 20 minutes).
- Remove pears and place in a bowl to cool. Preheat oven to 425°F.
- Roll out half the puff pastry on a floured surface just until it's large enough to cut out two 4 inch rounds. Repeat with remaining half of puff pastry, discarding scraps.
- Place pastry rounds on baking sheet and top each with cheese.
- Thinly slice pears and fan over cheese.
- Sprinkle with demerara sugar.
- Bake in the centre of the preheated oven for 12 to 15 minutes or until pastry is golden and cheese is bubbling. Remove to a rack to slightly cool.
- Whip cream and 1 tablespoon sugar ina bowl with an electric mixer until stiff peaks form.
- Stir in plain yogurt until blended.
- To serve, sprinkle warm tarts with walnuts and a dollop of whipped cream.
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Reviews
-
As I was hunting for a savory tart and not a dessert, I opted to use this recipe as a guide and work out the details as I went. I omitted all the sugar and just did a basic pastry dough recipe, cooked it weighted for about 10-15 minutes. I then topped the baked crust with 2 thinnly sliced pears, a small bulb of fennel that I sliced very thinly, then sauted it for about 5 minutes. Then topped it with a good quality blue cheese (I used Maytag). In a 350 oven for 15 minutes until cheese was melted and beginning to brown. Perfect, in my less than humble opinion. Not so much a review as a redo...
RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.