Ingredients
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2
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250
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1
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450
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1
-
50
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2
-
1
-
-
2
-
-
-
-
-
Directions
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 , This was such a nice combination of flavors! 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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Steps
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1
Done
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Put the Blue Cheese Into a Bowl and Lightly Crush or Mash It. Add the Whisked Egg Whites and the Creme Fraiche. |
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2
Done
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Add Salt and Black Pepper to Taste and Mix It to a Coarse Paste. |
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3
Done
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Set Aside and Then Chill It. |
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4
Done
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Roll Out the Pre-Prepared Shortcrust or Puff Pastry. Using a Plain or Fluted 5" Cutter, Cut Out Four Circles. |
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5
Done
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Put Them on a Lightly Greased Baking Sheet and Prick Them All Over With a Fork. |
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6
Done
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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. |
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7
Done
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Pre-Heat the Oven to 220c/400f/Gas 6. |
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8
Done
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Melt the Butter in a Shallow Large Pan & Then Add the Pear Slices, and About 3-4 Tablespoons of Water. |
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9
Done
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Cook Gently For About 6-8 Minutes Until the Pears Are Tender but Still Holding Their Shape. Allow to Cool. |
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10
Done
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Arrange the Pears Over the Chilled Galettes in Neatly Overlapping Circles and Brush With a Little Melted Butter. |
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11
Done
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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. |
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12
Done
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Brush the Tops of the Galettes & the Pastry With the Beaten Egg Yolks & Milk Mixture. |
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13
Done
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Bake For 15-20 Minutes Until Golden Brown. |
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14
Done
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Cool the Galettes Slightly Before Serving With Salads, Pickles or Chutney. |
