Blue cheese and pear tart (Tarta de queso azul con peras) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 408) by Anya Von Bremzen

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Notes about this recipe

  • veronicafrance on September 03, 2015

    Edit: I didn't completely cover the top of the tart with pears. I made a single ring of pear slices round the outside edge, and I liked the contrast between the deep red pears and the glossy white cheesecake in the centre. However, on eating the leftovers I realised that the flavour of the parts with pears was much more balanced. So next time I will use more pears and cover most of the surface while still leaving a bit of white for contrast.

  • veronicafrance on September 03, 2015

    Unusual ... von Bremzen suggests half cream cheese and half Roquefort. I thought this would be too strong, so I used 300 g of Philadelphia and 100 g of Roquefort. There's not much sugar in the filling, and the initial impression was savoury rather than sweet -- I could imagine serving it as a starter with green salad. Once you get used to the tang of the Roquefort, it's good, but I think that as a dessert, next time I'll cut the amount of Roquefort a bit more and add a touch more sugar. Note, my conversion of gelatine from powder to sheets turned out just right at 5 x 2g sheets. It sliced very nicely; I did take it out of the fridge an hour before serving.

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