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Pear Pastry with Roquefort and Black Pepper Walnuts

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Pear Pastry with Roquefort and Black Pepper Walnuts
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
0
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Ingredients

for
4
Ingredients
300 grams
1
1 tablespoon
5 tablespoons
1 teaspoon
coarse-grained Mustard
1 teaspoon
ground Cilantro
80 grams
peeled Walnuts
100 grams
brown Sugar
1 teaspoon
freshly ground Pepper
Pastry flour (for working the dough)
1
2 tablespoons
200 grams
Roquefort cheese (for serving)

Preparation steps

1.

Defrost the puff pastry. Preheat the oven to 200°C (approximately 400°F).

2.

Peel the pear and cut into quarters, remove the seeds and cut into thin slices. Immediately sprinkle with lemon juice.

3.

Mix the jelly with the mustard and coriander.

4.

Toast the nuts in a hot frying pan, sprinkle with sugar, caramelize, grind pepper over the nuts and spread on a baking sheet lined with parchment paper. Allow to cool fully, then chop.

5.

Roll the puff pastry on a floured surface and cut out 8 strips (each about 6 x 16 cm) (approximately 2 x 6 inches). Spread half of the dough with the jelly, leaving a 1 cm (approximately 1/2 inch) wide border and top with the pear slices. Brush the edge of each strip with beaten egg yolk, top with a second strip and press firmly to seal. Score the dough in a decorative pattern with a sharp knife. Mix the rest of the egg yolk with the milk and brush on the dough. Place on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes until golden.

6.

Remove from the oven and let cool. Serve the pear tarts with Roquefort and the caramelized black pepper walnuts.