Pear and roquefort cake

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By Ángela

The strong Roquefort cheese combines very well with the sweet and sour taste of some fruits such as apple or pear. Nuts are not bad either (we have chosen almonds) to this cake that we can leave made and keep it in the fridge to take it a few hours later cold or hot.

Pear and roquefort cake

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This Pear and Roquefort Tart has a very explosive mix of flavors but offers a spectacularly good result

Pear and roquefort cake
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Rations: 8
  • Total time:

Ingredients

  • 4 pears
  • 4 tablespoons of butter
  • 1 sheets of shortcrust or shortcrust pastry with a larger diameter than the mold to be used
  • 125 gr. blue cheese
  • 2 handfuls of sliced ​​almonds
  • 4 tablespoons honey
  • 1 egg, beaten with a splash of cold water
  • 2 tablespoons of powder sugar

Preparation

  1. Firstly, we peel the pears, cut them in half vertically and core them. We distribute them on a baking tray covered with non-stick paper and sprinkle them with pieces of butter.

  2. We bake them at about 190 degrees for 25-30 minutes until they are tender. Let them cool and laminate them.

  3. Now we assemble the cake to bake it. Arrange the dough on the bottom and the wall of a round and low mold covered with paper greased with a little oil.

  4. We distribute the laminated pears in a spiral, as if it were an apple pie.

  5. Drizzle with the honey, sprinkle the blue cheese and add the almonds.

  6. We brush the protruding edges with beaten egg and fold towards the inside of the cake, over the edges of the filling.

  7. Sprinkle with the sugar and bake for 30 minutes in a medium position at about 180 degrees until the dough is golden and crisp.

  8. When we have finished baking, we wait for the cake to temper and remove it from the mold.

Image: Burghilicious


Discover other recipes of: Menus for children, Desserts for Children

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