Fine pear and stilton tart
J’aime le fromage ! Bah oui je ne viens pas des Alpes pour rien !!! Alors quand j’ai l’occasion, j’adore découvrir de nouvelles variétés de fromages
et même des fromages étrangers. Oui car là je vais vous parler du stilton, un bleu qui nous vient d’Angleterre et qui se situe entre le bleu des causses et le roquefort. Bon et comme j’adore les bleus (pas les coups hein !) et pas Monsieur, il a fallu un moyen détourné de lui en faire manger en l’associant à quelque chose de plus doux comme la poire. C’est comme ça que j’ai eu l’idée de cette tarte fine aux poires et au stilton !
And then some time ago I had already made a fine pear and Saint-Marcellin tart which we really liked so it was the opportunity to repeat with the arrival of the pear season (good luck to me ?! non… !!!).
As I know you like quick dishes to make., this time, you will only need a few ingredients on hand to be able to enjoy yourself !
Fine pear and stilton tart
Ingredients (pour 6 people)
- 1 puff pastry roll
- 3 pears
- 100 g of stilton bleu
- 1 Egg yolk
- 1 handful of rocket
- 1 filet d’huile d’olive
- salt and pepper
Description
Preheat the oven to 200° on the bottom.
Arrange the puff pastry on a baking tray. Brown it with the egg yolk.
Peel the pears, cut them in half then cut into thin slices lengthwise. Arrange the slices nicely on the dough.
Then add the stilton pieces on top then season.
Bake 20 minutes.
Wash the arugula then season it with a drizzle of olive oil. Add it to the pie when it comes out of the oven.
Good pie !
Emilie
Mymy Cracra
5.12.13The combination of pear and cheese is something I discovered not so long ago and it’s just super good. I keep your recipe in a corner!
Rosenoisettes
5.12.13I don’t know if you saw my last recipe for pear-Stilton toast but that gives you an idea of how I like this delicious mixture..
In pie it’s even better *O*
Emilie
6.12.13Oh great minds meet 😉
bree13
5.12.13un duo original !
lydia
6.12.13A magnificent tart ! Good day
Celine {AetCN}
6.12.13Very pretty tart! And silton blue, it can be replaced with a Vercors-Sassenage blue? Good weekend Emilie!
Emilie
6.12.13Oh yes perfect !!!
Have a nice weekend to you too 😉
Eva-Mona
6.12.13This whets my appetite ! I think I'm going to get inspired to make one this weekend.…
Madame Cuistot
6.12.13When I read “I like cheese” I knew this article would interest me!
And in fact I admit that your pie makes you want too much, especially since she is super pretty !
I don't know this blue, but I often associate pear with this type of cheese, it’s always a treat.
You found it in a cheese shop or directly in England ? Thanks in advance
Good luck 😉
Emilie
6.12.13Thank you very much Madame Cuistot ^-^
You can find it in cheese shops, you will see it is very good !
Miss Pat '
6.12.13Nevertheless, since we've been talking about it, I have never tried the pear-blue cheese mixture before. Yet I have no doubt that it must be excellent. This gourmet puff pastry tart must be really excellent. Thank you both for this suggestion 🙂 Kisses, have a good weekend !
LadyMilonguera
6.12.13She tells me your pie is good !
Claire-tte
6.12.13On English cooking blogs I often see this pear-stilton association., and every time it makes me really want to try it. Me who didn't know how to place the stilton among the blues, now I know ! And then as long as I'm here, I'm going to see the version with Saint-Marcellin (as you say, we don't come from the Alps for nothing !)
Sandrine | Strawberry Basil
6.12.13I really like this recipe, the association must be great ! Malheureusement chez moi c’est Monsieur qui n’aime pas les poires, pour le coup, dur de les remplacer. Je me garde cette idée pour ces soirs de garde. kiss girls
Emilie // byPlou
8.12.13Je ne connaissais pas ce fromage ! Fromage et fruit j’adore ça, je testerais bien ta recette cette semaine !
Juliette
9.12.13Poires et bleu , super association que je fais d’habitude plutôt en salade. Du coup cette tarte est pour moi de s+ appétissantes. J’adopte !
Before la Fourmi
10.12.13Awesome!! ça me plaît beaucoup!