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Pear and Roquefort quiche

A perfect marriage of blue cheese and fruits.

Pear and Roquefort quiche

  • 100 g cold butter, diced
  • 1 egg yolk
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 1 tsp sugar
  • 85 g flour
  • 1 tbsp cold water
  • In a food processor combine the flour, sugar, salt, pepper, butter and pulse several times until the mixture resembles the bread crumbs
  • With the food processor running add in the egg yolk and water
  • Take the dough, shape into a ball and leave to chill in the fridge for 30 min
  • 400 g firm pears
  • 2 tbsp brandy
  • 1 tbsp brown sugar
  • 150 - 200 g Roquefort cheese (any other blue cheese)
  • 2 eggs
  • 100-150 ml fat-free milk
  • Peel and core the pears, dice or slice them
  • In a pan heat 2 tsp of drawn butter and fry the pears for a couple of min
  • Add in the sugar and cook until the sugar melt, stir gently
  • Pour in the brandy and flambe or just simmer with brandy for 1 min
  • Transfer the pears to a clean bowl and cool down
  • Roll out the dough to line a 10inch round quiche tin or 14x4inch rectangle tin
  • Pierce with the fork several times
  • Arrange the pears at the bottom
  • Whisk the eggs and milk and pour over the pears
  • Crumble the cheese over
  • Bake at 200C for 30 min

You can blind bake the tart shell before filling. For the additional flavour you can add the fresh rosemary of thyme to the filling.