' Dunham Cellars - Roquefort Pear Tart

Roquefort Pear Tart

Roquefort Pear Tart

Joanne Dunham, Owner
October, 2011

For the Tart Crust:
1/2 cup walnut pieces
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cut into pieces
1/4 teaspoon salt
4 to 5 Tablespoons cold water

For the Filling:
1 egg, lightly beaten
6 ounces Roquefort, crumbled
1/2 teaspoon grated nutmeg
3 Tablespoons sugar, divided
4 ripe pears


Tart Crust:  Place the walnuts into a food processor.  Pulse until finely ground, but don’t over process into a paste.  Add the flour, butter and salt; pulse until the mixture becomes a course meal.  Add the water, one tablespoon at a time, pulsing just until incorporated, when the dough just holds together.  Press the dough into a ball, then flatten into a disk.  Wrap in plastic and refrigerate for at least 30 minutes.  Roll the dough into a 12-inch circle between two sheets of parchment paper.  Peel dough off paper and press into a 10” tart pan.  Trim the excess dough.  Refrigerate for 10 minutes.

Preheat the oven to 375 degrees.  Line the chilled dough in the tart pan with aluminum foil and fill it with pie weights or dried beans.  Bake for 25 minutes.  Remove weights and foil and let cool.

Filling:  Combine the egg, Roquefort, nutmeg and 2 tablespoons of the sugar in a small bowl.  Spread evenly in the tart crust.  Peel, core and thinly slice the pears.  Arrange the slices in a circular pattern.  Sprinkle the tart with the remaining sugar.  Bake for 25 to 30 minutes or until the tart is golden brown and the pears are tender.  Cool for 10 minutes and remove from pan.  Serve warm or at room temperature.

Serves 12.