ingredients

1 roll of broken dough
3 ripe pears
150 g of roquefort cheese
30 g walnuts
1 tbsp. to s. curved thick cream
1 big egg
1 1 tbsp. to c. very fine semolina
Black pepper from the mill

Equipment

1 pie pan of 23 cm
1 large bowl

Steps

Step 1

In advance : line the mold with the unrolled dough on its paper. Dust the bottom with 1 tbsp. of semolina. Keep in the fridge.

2nd step

Prepare the cream : crush roquefort and crème fraîche in the bowl with a fork. Add the egg and crushed nuts between your fingers. Pepper with the black pepper of the mill. Keep in the fridge.

Step 3

35 min before serving : preheat the oven to 190 ° C (item 5). Spread 3/4 of the Roquefort cream on the semolina. Peel, seed, cut the pears in fairly flat pieces, tighten them on the cream. Sprinkle them regularly with the second spoon. to c. of semolina. Spoon the rest of Roquefort cream with hazelnuts on the pears; spread thinly. Bake 25 min.

tips

Convenient. Served for 2 people with a crunchy green salad seasoned with walnut oil and sherry vinegar, this tart becomes a delicious vegetarian main course.