Pear, Roquefort and Rosemary French Galettes - Tartelettes |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
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. Ingredients:
2 egg whites, whisked until frothy |
250 g roquefort cheese |
1 tablespoon creme fraiche |
450 g shortcrust pastry |
1 tablespoon finely chopped fresh rosemary leaf |
50 g salted butter |
2 large pears, peeled, cored and cut into 1/2-inch slices |
1 teaspoon cumin seed |
extra rosemary (to garnish) |
2 egg yolks, beaten with 1 tablespoon of milk |
salt |
fresh ground pepper |
stilton cheese (optional) or gorgonzola (optional) or blue vinney cheese (optional) or shropshire blue cheese (optional) or danish blue cheese (optional) or bleu d'auvergne cheese (optional) |
Directions:
1. Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
2. Add salt and black pepper to taste and mix it to a coarse paste.
3. Set aside and then chill it.
4. Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5 cutter, cut out four circles.
5. Put them on a lightly greased baking sheet and prick them all over with a fork.
6. 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.
7. Pre-heat the oven to 220C/400F/Gas 6.
8. Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
9. Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
10. Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
11. 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.
12. Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
13. Bake for 15-20 minutes until golden brown.
14. Cool the galettes slightly before serving with salads, pickles or chutney.
|
|