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Delicious pear and blue cheese tart with rosemary by my super talented friend Meike of Eat in my kitchen
A few weeks ago I went to one of the most beautiful places in Germany – Rakotzbrücke. It was an unique trip, as I almost ended up with an empty tank in the middle of no gas station land plus I’ve just got a letter with a ticket for not paying for a parking in a middle of a forest (I always pay for a parking and this time firstly I couldn’t see any parking automat and secondly I would never guess that there could be one). But yet again, it was so worth it. I went together with Olga who is a super talented calligrapher and delicious pear and blue cheese tart with rosemary by my other super talented friend Meike of Eat in my kitchen. She has just released her first cookbook, filled with great recipes, so check it out.
Going back to the story, it was still a moment, when Germany was covered with golden-red-green-brown colour mix. It was so beautiful, that for a moment we forgot about our food. We were just looking around. And freezing, as it was about 4*C. We went there pretty early, so we had a whole spot just for ourselves most of the time. There were a few exceptions – freshly married couple posing for pictures (love had to heat them, as I would never take off my warm jacket in close to 0 temperature) and a cat who was following us as he wanted to take over out tart (Meike, even cats love your recipes!). The light was magical, but morning light usually is. We chose a place on a stairs leading to a lake and admired the nature. We also had hot coco to let us survive 😀
A few weeks later I made this tart again at home and we enjoyed it while Mia was sleeping. Poor kid misses a lot during her afternoon nap. Unfortunately, it was too good not to fight for the last piece and we didn’t leave any for her. But she wouldn’t like blue cheese, would she (this is how I’m trying to explain myself). It’s one of these super easy recipes, that you’ll love. As Mieike writes: “There are two recipes that I call my very best friends. Both have been with me for many years and created countless moments of utter bliss.” This is one of them. Is there a better way to convince you?
The Recipe
YOU WILL NEED FOR THE PASTRY:
- 2 cups (260 g) all-purpose flour
- 1 teaspoon fine sea salt
- ½ cup plus 1 tablespoon (130 g) unsalted butter, cold
- 1 large egg
YOU WILL NEED FOR THE Topping:
- 2 large, firm pears, cut into thin wedges
- 3 ounces (85 g) aromatic blue cheese, such as Stilton, Roquefort, Fourme d’Ambert or Gorgonzola, crumbled
- 3 medium sprigs fresh rosemary, needles only
- 3 tablespoons olive oil
- Flaky sea salt
- A few black peppercorns, crushed with a mortar and pestle
For the pastry, combine the flour and salt in a large bowl. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix with the dough hooks of an electric mixer until crumbly. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 10 minutes.
Preheat the oven to 400°F (200°C).
On a table or countertop, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim a little or cut it off with a knife. Use a fork to prick the dough all over. Bake for 15 to 18 minutes or until golden. If the dough bubbles up, push it down with a fork. (If you blind bake the pastry under parchment paper and dried legumes, remove the paper and legumes after 15 minutes and bake uncovered for a few more minutes until golden.)
Arrange the pear wedges in overlapping circles on top of the warm, pre-baked pastry, sprinkle with the cheese and most of the rosemary, drizzle with the olive oil, and season to taste with flaky sea salt and crushed peppercorns. Bake for 15 minutes or until the cheese has melted and the pastry is crisp. Sprinkle with the remaining rosemary and enjoy warm or cold.
Enjoy, Marta
Preheat the oven to 400°F (200°C).
On a table or countertop, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim a little or cut it off with a knife. Use a fork to prick the dough all over. Bake for 15 to 18 minutes or until golden. If the dough bubbles up, push it down with a fork. (If you blind bake the pastry under parchment paper and dried legumes, remove the paper and legumes after 15 minutes and bake uncovered for a few more minutes until golden.)
Arrange the pear wedges in overlapping circles on top of the warm, pre-baked pastry, sprinkle with the cheese and most of the rosemary, drizzle with the olive oil, and season to taste with flaky sea salt and crushed peppercorns. Bake for 15 minutes or until the cheese has melted and the pastry is crisp. Sprinkle with the remaining rosemary and enjoy warm or cold.
Enjoy, Marta
35 Comments
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I hope you liked it 🙂
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I made a little appetizer for Thanksgiving of pears, Gorgonzola, and toasted walnuts served on crackers so I LOVE what you’ve done here. So much more elegant and a much better presentation. The rosemary is a very nice little touch as well. Definitely need to give a try. Thanks Darlin!
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This is so gorgeous, I love when you take food outside and photograph it, you do such a good job of it.
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I love to do it, and I’ll miss it in this cold weather 🙂
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What a beautiful, beautiful tart and how lovely that you got to enjoy it in such an enchanting garden!
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Thank you so much!
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Such a perfect autumn tart! I adore pears with blue cheese!
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me too, the best combination 🙂
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What a gorgeous tart and such incredible photos as always!
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Thank you so much Tori
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A wonderful tart. I love that combination. Glorious pictures, as always…Cheers,Rosa
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Thank you Rosa <3
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All your photographs are fantastic but the first photograph is amazing! This tart looks super Marta. I am so surprised about the parking fine. Don’t they have anything better to do than fine people for enjoying nature. I am alawys surprised that in Europe you have to pay for parking in the middle of nowhere.
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Exactly! I so agree with you and thank you so much for a lovely comment
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This place looks so magical! Absolutely gorgeous photography!
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Thank you so much Jenny
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Thank you for sharing the recipe! A couple of days ago when you posted pictures of this tart in Instagram i really wanted to try it out myself.
Since I couldn’t find it i decided to give it a try without recipe and planned to make it tomorrow 🙂 Perfect timing 😉
Greetings from norway!
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Big hug from Berlin!
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You dedicated and brave souls you! I am still crying four months later after leaving California just to run from my nest to the car…I couldn’t enjoy a meal al fresco style in single digit temperatures. Happy and warming feasting!
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hahaha, It was an adventure indeed
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OMGGGGGGG MARTAAAAA. This is incredible. Seriously, just straight up magic. I feel like I am right there just looking through these photos. Amazing.
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Thank you so much Eva, I’ll take you there next time you’re in Germany 🙂
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These photos are so stunning, Marta! And excellent hand modeling on Tomasz’ behalf xox
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Thank you so much!
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THat first landscape picture, that’s of the Devil’s bridge, innit? I loooove that bridge, it is so magical! THe tart looks really good, but alas! I do not like blue cheese, and I do not like pears in cakes or tarts… still, the photography makes up rather well for my absolute lack of good taste, as it managed to have me mouth watering while perusing said tart. Lovely post, really!!
https://bloglairdutemps.blo…
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Hahahaha I love your comments!
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Oh, this place looks like the perfect location for a fairy tale!!
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It was amazing 🙂
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Awesome recipe and beautiful photography…love those outdoor ones…
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Thank you!
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This is sooooo beautiful!! Thank you Marta! KISS
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Thank you so much!
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Marto tak dawno do Ciebie nie zaglądałam, a wszystko wygląda bosko. Przepiękne zdjęcia 🙂 Pozdrawiam 🙂
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DzięŻuję bardzo! <3
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This will be coming with me to a party tomorrow night. Hope it turns out as pretty as yours.