Page 109 - The Secrets Of Vinegar
P. 109

                          Les Secrets du Les du
            Roasted Pear and Roquefort Tarts
The sweetness of pears marries with the piquant creaminess of Roquefort to create an indulgent appetizer or sweet and savory dessert.
     Prep time
   15 minutes
   Cook time
  15 minutes
• Line 4 tart dishes with puff pastry.
Serves 4
• 1⁄2 lb (225 g) store-bought puff pastry
• 2 pears
• 1 to 2 tbsp (15 to 30 g) walnuts
• 1⁄2 cup (125 ml) Roquefort or another blue cheese
• 2 tbsp (30 ml) melted butter
• 8 tbsp (120 ml) Banyuls or balsamic vinegar • Salt and pepper
• 3 tbsp (45 ml) peanut oil
• Peel pears, cut in half, remove cores and seeds, and slice. Lightly crush walnut halves. Slice Roquefort and place at the bottom of each tart.
• Layer nuts over cheese, and spread pears evenly on top of nuts. Brush with melted butter and bake for about 12 minutes in a 350°F (180°C) oven.
• In a small saucepan, bring 6 tbsp (100 ml) Banyuls vinegar to a boil. Remove from heat, add remaining vinegar, and transfer to a bowl. Add salt and pepper, and then add oil in
a steady stream to create an emulsion.
• Place tarts on separate serving dishes and spoon 1 tsp (5 ml) vinaigrette over each tart.

   107   108   109   110   111