With its melt-in-the-mouth and crackling topping, it’s impossible not to succumb to our recipe of the day! And we bet it will become your favorite tart from the very first bite…
Pears + Roquefort + Mushrooms = an irresistible flavor mix!
If there is a sweet-salty flavor combination you must try, it’s this one. Between the character of Roquefort, the creaminess and natural sweetness of the pears, and the intensity of the mushrooms, your taste buds won’t know what hit them. For this recipe, we even prepare the base with a whole-wheat shortcrust pastry with seeds for more lightness. We add a few hazelnuts for crunch and honey for indulgence. You have never eaten a savory tart as good in your life!
Best served with a rocket salad, the pear, mushroom, and Roquefort tart is perfect for a comforting and original dinner. Easy and quick to make, you will love these forest fragrances and intense flavors and we bet you will start enjoying our homemade seed crust…
To make this recipe, follow the steps below :
RUSTIC PEAR, MUSHROOM AND ROQUEFORT PIE 🍐
Serves 4
Ingredients :
For the tart crust :
– 200 g whole-wheat flour
– 100 g soft butter
– 3 tbsp seed mix
– 1 pinch of salt
– A little water
For the filling :
– 100 g Roquefort
– 2 tbsp cream
– 300 g mushrooms
– 3 pears
– 1 handful of crushed hazelnuts
– 1 tbsp honey
– 2 garlic cloves
– 1 tsp thyme
– A pinch of chopped parsley
– 1 egg yolk
Preparation :
1. Prepare the shortcrust by mixing the flour, soft butter, seeds and salt. Gradually add water and knead until the dough is well homogeneous. Let it rest.
2. In a bowl, mash the Roquefort with a fork and mix well with the cream until you obtain a creamy, spreadable texture.
3. Clean the mushrooms, thinly slice them and sauté in a pan with the crushed garlic and a little thyme until they are golden. Set aside.
4. Roll out the shortcrust (no need to form a perfectly round disk) then spread the Roquefort cream. Add the mushrooms then the pears sliced into thin pieces.
5. Scatter with crushed hazelnuts and fold the edges of the dough over the topping. Brush with the egg yolk and bake 25 minutes at 180°C.
6. When out of the oven, sprinkle with chopped parsley and pour a generous drizzle of honey over it!
