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I actually haven't had the time to try this recipe yet, but I bet it's really decadent and just totally yummy so I'm posting it here just in case it gets lost in my piles of magazines.
- 2 bosc pears, ripe and firm
- 2 lemons
- 1892.72 ml water
- 473.18 ml granulated sugar
- 397 g packaged frozen puff pastry, thawed
- 125 g bleu de bresse cheese, cheese
- 29.58 ml unsalted butter
- 14.79 ml demerara sugar
- 118.29 ml whipping cream
- 14.79 ml granulated sugar
- 44.37 ml plain yogurt
- 59.14 ml chopped toasted walnuts
- 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.
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...