Pear and Roquefort tart

If you are one who hesitates between cheese or dessert, why not do both? This recipe allies the sweetness of pears with the sharpness of Roquefort cheese and the walnuts add a nice crunch. It’s wonderful served with a simple green salad!

Source: Tartes, quiches et cakes salés from Sylvie Ait Ali


For 6 people

100g Roquefort
4 pears
A handful of walnuts, roughly chopped
1 puff pastry


  1. Butter and flour a tart tin.
  2. Roll the puff pastry and place in the tin. Prick with a fork and refrigerate.
  3. Preheat the oven at 200C.
  4. Peel and quarter the pears. Core them if necessary.
  5. Crumble the Roquefort cheese.
  6. Take the tart tin out of the fridge and harmoniously place the pear quarters on the pastry. Add the crumbled evenly cheese between each pear quarter and finish by sprinkling the chopped walnuts on top.
  7. Bake for 20 to 30 minutes (watch the walnuts so they don’t burn).
  8. Serve hot with a salad of your choice.


9 Responses to Pear and Roquefort tart

  1. Yum, yum, yum! Must make this at Christmas! But I see that you don’t add ant egg or cream? Must be delightfully cheesy! Thanks for another great recipe!

  2. roquefort poire ça doit etre bon mais j’aime pas les poires donc je remplacerai par des pommes

  3. belle alliance j’aime beaucoup ! merci

  4. Merci ! je me l’imprime.

  5. This is my kind of tart! I am one of those people who would prefer a cheese course to a pudding but still like to keep my guests happy and this tart is a the perfect compromise! I am bookmarking for future use 🙂

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