Recipe by French Tart
These wonderful little tartelettes are made from a combination of ripe, sweet pears with tangy, sharp Roquefort blue cheese and aromatic rosemary.They make an excellent and very elegant starter; they are also wonderful if served as a light luncheon dish, with salads and chutney or pickles. The galettes can be assembled several hours in advance - or even the night before - then chilled until you are ready to bake and serve them. I have stipulated shortcrust pastry - but puff pastry can also be used.
Top Review by Chef Kate
A great combination of sweet fruit and pungent cheese. I used puff pastry and skipped the egg (so my pastry wasn't shiny). I used sour cream to replace the creme fraiche and some nice Societe roquefort. Crunchy, flaky pastry, creamy cheese, soft sweet pear, a lovely starter! Thanks, Karen.
- 2 egg whites, whisked until frothy
- 250 g Roquefort cheese
- 1 tablespoon creme fraiche
- 450 g shortcrust pastry
- 1 tablespoon finely chopped fresh rosemary leaf
- 50 g salted butter
- 2 large pears, peeled, cored and cut into 1/2-inch slices
- 1 teaspoon cumin seed
- extra rosemary (to garnish)
- 2 egg yolks, beaten with 1 tablespoon of milk
- fresh ground pepper
- Stilton cheese (optional) or gorgonzola (optional) or blue vinney cheese (optional) or shropshire blue cheese (optional) or danish blue cheese (optional) or bleu d'auvergne cheese (optional)
Directions See How It's Made
- Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
- Add salt and black pepper to taste and mix it to a coarse paste.
- Set aside and then chill it.
- Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles.
- Put them on a lightly greased baking sheet and prick them all over with a fork.
- Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2" to 3/4".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge.
- Pre-heat the oven to 220C/400F/Gas 6.
- Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
- Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
- Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
- Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust.
- Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
- Bake for 15-20 minutes until golden brown.
- Cool the galettes slightly before serving with salads, pickles or chutney.