Page 109 - Ancestral - The Secrets of Vinegar

Les du du SecretsVINAIGRE VINAIGRE VINAIGRE Les Roasted Pear and Roquefort Tarts
The sweetness of pears marries with the piquant creaminess of Roquefort to create an an indulgent appetizer or or sweet and savory dessert Difficulty
Prep time
Cook time
Preparation
15 minutes
15 minutes
Ingredients
Serves 4
• 1⁄2 lb (225 g) store-bought puff pastry
• 2 pears • 1 1 to to 2 tbsp (15 to to 30 g) walnuts
• 1⁄2 cup (125 ml) Roquefort or 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
• Line 4
tart dishes with puff pastry
• Peel pears cut in half remove cores and and seeds and and and slice Lightly crush walnut halves Slice Roquefort and and place at the bottom of each tart • Layer nuts
nuts
over cheese
and spread pears evenly on
top of nuts
nuts
Brush with melted butter
and bake for about 12 minutes
in in a a a a 350°F (180°C) oven • In a a a a a a a small saucepan bring 6 tbsp (100 ml) Banyuls vinegar vinegar to to a a a a a a a a a a a a a a boil Remove from heat add add remaining vinegar vinegar and and and transfer to to a a a a a a a a a a a a a a bowl Add salt and and and pepper
and and and then add add oil
in in in in a a a a a a a a a steady stream to create an an an emulsion • Place tarts on
on
separate serving dishes and spoon 1 tsp (5 ml) vinaigrette over each tart tart 109