Tarte au roquefort et aux poires

 



  • 6 puff pastry dough
  • 50 (0,11 lbs)+30 (0,066 lbs) gr Roquefort Cheese
  • 2 firm pears
  • 1 lemon
  • 50 g ( 0,11 lbs) walnuts
  • 4-5 tablespoons of cream + black pepper


Pears are washed, peeled and first cut in half lengthwise. It is then thinly sliced. In order not to turn black, they squeeze lemon and set aside.
A part of the walnut is reserved for decoration, the rest is broken.
Puff pastry dough is placed on the baking tray. Black pepper cream is put in the middle. It is placed on pears, walnuts and roquefort.
Bake in the oven at 180 (352) degrees for 20 minutes.
Sprinkle on extra roquefort and walnuts before serving.


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