Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and let the puff pastry sit for about 10 minutes if frozen.
- Roll out the pastry slightly on parchment paper and dock it with a fork.
- Bake the pastry for about 15 minutes until golden brown.
- While the pastry bakes, peel and quarter the pears, then caramelize them in a non-stick pan with sugar over medium heat for 5-7 minutes.
- Cut the endives in half lengthwise and sauté them in another pan with a little butter or oil for 5-8 minutes.
- Crumble the Roquefort cheese into a bowl, add heavy cream, mix until smooth with a few lumps for flavor.
- Spread the sautéed endives evenly on the baked pastry base then arrange the caramelized pears on top.
- Drizzle the Roquefort cream over the tart and scatter walnut halves on top.
- Bake the assembled tart in the oven for 8-10 minutes.
- Let it sit for 2-3 minutes before slicing and serving.
Nutrition
Calories: 290kcalCarbohydrates: 22gProtein: 6gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 400IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg
Notes
Use cold puff pastry from the fridge for best results.
Watch the sugar carefully while making caramel to avoid burning.
If pears are too juicy, pat them dry after caramelizing to prevent a soggy pastry.
Let the tart rest after baking for easier slicing.
This tart can be prepped ahead; just assemble before the final bake to keep it fresh.
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