A savory tart made with pears and Roquefort cheese can be a lovely start to a meal, and with pears now in season this is a perfect time to try it. The tart is best if you make the crust yourself, in this case a pâte brisée — a tender, savory crust. This may be done a day ahead of time, after which preparation is remarkably quick. I had my tart in the oven 15 minutes after getting home with the pears, and 40 minutes later it was ready.
Tarte roquefort-poires / Roquefort-pear tart
By that time tantalizing aromas were wafting through the house. I waited a short while for the tart to settle, then had a taste — just to make sure it was safe to serve to the guests arriving later. Well, dear reader, I wasn’t disappointed. The tang of the Roquefort marries beautifully with the sweetness of the pears, and these flavors are enhanced by a fruity red. I’d suggest a Beaujolais, say a Brouilly, Fleurie or the delightfully named Saint-Amour.
The beauty of this tart is that it may be made in advance and reheated just before serving — as a lunch dish, accompanied by a green salad, or as the starter for a more elaborate meal. If you’re serving it at dinner time, you could stick with the fruity theme and follow up with a dish like chicken with fresh figs or duck with black currant sauce. Or you could choose a more classical main dish, such as roast shoulder of lamb or, for vegetarians, roasted butternut with pine nuts or caramelized celeriac with walnuts and greens. And for a fruity autumn dessert, pommes au four (baked apples). Of course!