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Pear Tart with Bleu d'Auvergne Cheese


Servings: 4
  • Ingredients:
  • 4 unbaked pie shells
  • 4-5 inches in diameter
  • 4 very ripe pears
  • 8 oz. Cantorel Bleu d'Auvergne
Direction
  • Bake the empty pie shells between two plates so that bubbles do not form.
  • Grate the Bleu d'Auvergne into fine shavings of cheese. Spread the cheese evenly over each pie shell.
  • Cut the pears into very thin slices and arrange in a rosette.
  • Bake in a hot oven (400° F) for 2 to 3 minutes.
  • Serve with a frisee salad and bacon as an appetizer or as part of the cheese service.
    Serve this dish with a Coteaux du Layon Blanc (a semi-dry white wine from the Anjou region)
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Ratings:

PearTart Rating: 3.3/5 (6 votes cast)


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