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    You are in: Home / Recipes / Pear, Roquefort and Rosemary French Galettes - Tartelettes Recipe
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    Pear, Roquefort and Rosemary French Galettes - Tartelettes

    Pear, Roquefort and Rosemary French Galettes - Tartelettes. Photo by sweetcakes

    1/4 Photos of Pear, Roquefort and Rosemary French Galettes - Tartelettes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    French Tart's Note:

    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.

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    Serves: 4



    Units: US | Metric



    1. 1
      Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
    2. 2
      Add salt and black pepper to taste and mix it to a coarse paste.
    3. 3
      Set aside and then chill it.
    4. 4
      Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles.
    5. 5
      Put them on a lightly greased baking sheet and prick them all over with a fork.
    6. 6
      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.
    7. 7
      Pre-heat the oven to 220C/400F/Gas 6.
    8. 8
      Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
    9. 9
      Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
    10. 10
      Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
    11. 11
      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.
    12. 12
      Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
    13. 13
      Bake for 15-20 minutes until golden brown.
    14. 14
      Cool the galettes slightly before serving with salads, pickles or chutney.

    Ratings & Reviews:

    • on August 26, 2007


      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.

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    • on June 24, 2011


      This was such a nice combination of flavors! I used puff pastry and sour cream also, I didn't have fresh rosemary so I had to settle with sprinkling about a fourth of the Tbsp of dried. I also skipped the cumin seeds ( didn't have any) . I made one large tart and cut into wedges, it didn't look as pretty as the French Tart picture but it was still very delicious! Thanks for posting!

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    • on September 17, 2007


      I loved this. My favourite flavour blend is blue cheese, pears & walnuts so it was always going to appeal. Easy to make due to the way the recipe is written, I couldn't go wrong. I used a local blue cheese and pre-rolled pastry. I served it with a simple salad of dressed rocket & walnuts. mmm Leftovers for lunch today too. Thank you for this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pear, Roquefort and Rosemary French Galettes - Tartelettes

    Serving Size: 1 (331 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 963.2
    Calories from Fat 608
    Total Fat 67.6 g
    Saturated Fat 28.7 g
    Cholesterol 171.2 mg
    Sodium 1796.7 mg
    Total Carbohydrate 67.4 g
    Dietary Fiber 7.5 g
    Sugars 11.6 g
    Protein 23.6 g

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