Pear, Roquefort and Rosemary French Galettes - Tartelettes

"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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photo by sweetcakes photo by sweetcakes
photo by sweetcakes
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
30mins
Ingredients:
13
Yields:
4 Galettes
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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. sweetcakes
    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!
     
  3. auntchelle
    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.
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts &amp; festivals, as well as Slow Cooking. I also enjoy French &amp; North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband &amp; I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food &amp; Wine Breaks, French Antiques &amp; Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued &amp; restored ourselves. Our charming village has one of the oldest Churches in the region &amp; it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac &amp; Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough &amp; York, to visit our family &amp; friends. 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