Pear, Roquefort and Rosemary French Galettes - Tartelettes

Total Time
Prep 10 mins
Cook 20 mins

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.

Ingredients Nutrition


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

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.

Chef Kate August 26, 2007

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!

sweetcakes June 24, 2011

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.

auntchelle September 17, 2007