Fourme d’Ambert Tart

Fourme d’Ambert Tart

RECIPE: Fourme d’Ambert Tart

  • Feb. 9, 2011 3:00 p.m.

Between the savoury, salty punch of the Fourme D’Ambert and the sweet slices of pear, this simple dish will have you picking up puff pastry, and kitchen kudos, far more regularly.

500 g Fourme d’Ambert cheese or blue cheese

1 pack puff pastry, pre-baked

4 pears, poached

3 cups Frisee salad or Lettuce

1/3 cup light vinaigrette (dijon, salt, pepper, sherry or balsamic vinegar, extra-virgin olive oil)

Cut four six-inch rounds of puff pastry and place on a baking tray with parchment paper. Place another piece of parchment paper on top of the rounds with another tray, to act as a gentle weight. Bake at 375 F until lightly golden brown (about 20 minutes).

To poach the pears, clean, peel and slice them in half before adding to a pan with a simple syrup (1 litre water, 1 cup sugar and 1 Tbsp of lemon juice) for approximately 10 minutes. Allow to cool in the poaching liquid before removing and slicing to desired form.

Preheat the oven to 375 F. Cover each of the six-inch rounds of pre-baked puff pastry with a portion of the Fourme d’Ambert or blue cheese. Now place slices of the poached pears around the edge of the tart and bake in the oven for 5-6 minutes. Toss the frisee salad in a light vinaigrette, and serve on top of the warm Fourme d’Ambert tart.

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