Pear Tart Blanquefort
Pear Tart Blanquefort paired with Vouvray
Serves 8
INGREDIENTS:
Puff pastry, 2 sheets thawed
2 Anjou Pears, ripe
4 oz Roquefort Blue Cheese, crumpled
Set oven at 400 degrees. Lightly grease a baking sheet or line with parchment paper. Unfold the puff pastry sheets, poke the pastry with a fork about 15 times and place in the center of the baking sheet. Peel the pears, remove the seeds and stem and then slice thinly. Arrange pear slices side by side, covering the entire puff pastry. Bake in the oven for 25 minutes. Remove the tart from the oven and immediately sprinkle the blue cheese on top of the pears. Allow the cheese to melt and the tart to cool for 5 minutes. Cut the tart with a pizza cutter or knife and serve.
Vouvray is a French wine from the Louire Valley made from Chenin Blanc grapes. There are 4 different levels of sweetness; from dry to syrupy sweet.
Recipe reproduced from local chef Bruno Krioussis.
