Thin pear, Roquefort and walnut tart

Ingredients

1 serving

• 1 puff pastry
• 3 pears
• 125 g of Roquefort
• 50 g of thick crème fraîche
• 25 g of walnut kernels

Steps

1. 1

   Preheat the oven to 200°C (gas mark 6-7).

2. 2

   Mix 75g of Roquefort with the cream to make a smooth cream.

3. 3

   Place the puff pastry on a baking sheet lined with parchment paper and prick it with a fork. Spread the cheese over it, leaving 0.5 cm from the edge. Place in the refrigerator.

4. 4

   Wash the pears, do not peel them, cut them into quarters, remove the core and cut into very thin slices.

5. 5

   Arrange the thin pear slices nicely on the cheese. Add the remaining crumbled Roquefort on top.

6. 6

   Bake for 20-25 minutes.

7. 7

   Meanwhile, coarsely chop the walnuts. When taking out of the oven, sprinkle with walnuts and serve.