About This Recipe
A recipe of pear, blue cheese and walnuts pie, perfect with a salad.
Ingredients
At Oliviers&Co
Virgin Walnut Oil
Everyday Olive Oil
Balsamic Vinegar of Modena Silver Quality
At the market
1 pie crust
3,5 oz fromage blanc
2 small pears
2,9 oz Auvergne Blue cheese
1,05 oz walnuts
Mesclun
Fresh thyme
Directions
Preheat oven to 392°F.
Place the shortcrust pastry on a cold baking sheet, keeping the parchment paper in place, and prick it with a fork.
Once the oven is hot, place in the oven to precook the pastry for approximately 5 to 10 minutes.
In a bowl, mix the fromage blanc with 2 sprigs of thyme leaves, 1 tbsp of olive oil, salt and pepper.
Wash the pears and cut them into skinny slices. Cut the Bleu d'Auvergne cheese into small pieces. Cut the walnuts into large pieces. Set aside.
As soon as the tart base is golden, remove the baking tray from the oven and spread the fromage blanc mixture over the pastry, leaving a 0.40-inch of edge free. Spread the remaining ingredients over the top.
Return the tart to the oven for about 10 minutes to finish baking. The pastry should be golden brown.
Remove from oven and drizzle with 1 tbsp of walnut oil. Serve with a mesclun salad seasoned with walnut oil and balsamic vinegar.