pear

Pear & Blue Cheese Tart

Pear and Stilton are such a classic combination. As much as I like trying new food fusions, I always love the blends that are paired for a reason. So when I came across the gorgeous picture of the “Perfect Pear Tart in Nancy Fuller’s cookbook, Farmhouse Rules, I didn’t hesitate to put it on my to-do list. (Actually, there’s hardly a recipe in her book that I don’t want to try.) If you’re not a Stilton lover, it is possible that this recipe is not for you… However, if you are daring enough to try, it just might turn you into one!

Slightly adapted from Farmhouse Rule’s Perfect Pear Tart:

As organic as possible:

2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick

Juice of 1 Lemon

3 Tbsp Brown Sugar

1 Tbsp Butter, cut into pieces

2 tsp (non-GMO) Cornstarch

1 tsp chopped fresh Thyme

1 tsp chopped fresh Sage

Salt

Pepper

1 refrigerated Pie Dough crust

2 ounces Stilton (or other Blue Cheese), crumbled

1 Large beaten Egg

 

Preheat the oven to 425°.

In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage. Season wit salt and pepper.

On a piece of parchment paper, roll the pie dough into about a 14 inch circle. Slide the parchment paper (with dough) onto a baking sheet. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton. Repeat.

Fold the crust up over the filling, over lapping and leaving an open circle in the center. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more. Remove from oven and cool for 20 minutes. Serve warm or at room temperature.

Pear & Blue Cheese Tart

Ingredients

  • 2 large ripe Bosc Pears, peeled, cored and sliced 1/4 inch thick
  • Juice of 1 Lemon
  • 3 Tbsp Brown Sugar
  • 1 Tbsp Butter, cut into pieces
  • 2 tsp (non-GMO) Cornstarch
  • 1 tsp chopped fresh Thyme
  • 1 tsp chopped fresh Sage
  • Salt
  • Pepper
  • 1 refrigerated Pie Dough crust
  • 2 ounces Stilton (or other Blue Cheese), crumbled
  • 1 Large beaten Egg

Instructions

  1. Preheat the oven to 425°.
  2. In a large bowl, toss sliced pears, lemon juice, brown sugar, butter, cornstarch, thyme, and sage.
  3. Season wit salt and pepper.
  4. On a piece of parchment paper, roll the pie dough into about a 14 inch circle.
  5. Slide the parchment paper (with dough) onto a baking sheet.
  6. Spoon half of the pear mixture onto the center of the dough (leaving about a 2 inch rim) and top with half of the Stilton.
  7. Repeat.
  8. Fold the crust up over the filling, over lapping and leaving an open circle in the center.
  9. Bake for 12 minutes, then brush dough with beaten egg and return to the oven for 15-18 minutes more.
  10. Remove from oven and cool for 20 minutes.
  11. Serve warm or at room temperature.
http://sadiesnest.com/pear-blue-cheese-tart/

 

 

Loving Lately ❤️

I am a huge advocate for eating well. I am not a dietician, and I certainly could practice more moderation, but I am whole-heartedly in agreement with trying to eat your vitamins, minerals, antioxidants, etc. through your food. I have said before, and I’ll say it again; I am a believer in eating organic and non GMO/GEI crazy food experiments. I understand it can be costly which is why I always say “as organic as possible,” because every bit is a step in the right direction.

I am also always interested about specific foods and they’re health benefits. Not too long ago, a fellow blogger wrote an interesting post on the benefits of parsley. I believe herbs (and spices) in general have health potentials we haven’t begun to fully understand. And when I see something as informational as this, I’ve got to pass it along!

Loving Lately #1: Parsley

From Cooking Without Limits: Click “Parsley” for the full read.

Loving Lately #2: La Croix

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Sometimes you just got to have some fizz in your drink and nothing else will do. Honestly diet drinks scare me. Fake sugar of any kind is linked to cancer and all sorts of other issues, and no joke I think it erases peoples’ brains. So, I try to avoid it. On the other hand too much sugar is a bad thing too. I personally don’t do well with big doses of sugar, and I certainly don’t need the extra calories. Enter La Croix, sparkling water but better! It’s just right. It’s flavored; it’s fizzy; it’s zero calories; it’s sodium free; it’s love. Currently my favorite flavor is Peach-Pear.

Peach-Pear Muffins

I have recently become a fan of the peach-pear combination; the contrasting textures, the flavors, the colors… They just work for me. And of course so do muffins, because why not wrap up your favorite things in a beautiful little sweet bread basket? For another level of texture, I added pecans. So technically we could call these Peach-Pear-Pecan Muffins, but it just doesn’t have the same ring. Right? Regardless, they’re yummy. (Just ask my nephew, Jude).

Makes 24 muffins

As organic as possible:

3/4 cup milk
1 Tbsp balsamic vinegar

2 cups flour
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/2 cup walnut oil
2 tsp vanilla extract
1 1/2 cups chopped pears
1 1/2 cups chopped peaches
1 cup chopped pecans (1/3 cup reserved)

Preheat the oven to 350º. Grease 24 standard muffin cups with butter or baking spray, set aside.

In a measuring cup or small bowl, mix milk and balsamic vinegar and let it sit. In a large mixing bowl stir together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl whisk eggs, oil, and vanilla. Add milk mixture to wet ingredients and stir. Pour the wet ingredients into the dry ingredients, and mix just until combined. Fold in the pears, peaches and pecans until incorporated (not over mixing for fear of muffin bricks).

Spoon or scoop batter into muffin tins until almost to the top. (Side note: I love ice cream scoops for all muffin, cupcake, and most cookie recipes. The kind where you squeeze the handle and the batter is released. If you don’t have one, you might want to consider it.) Bake for 25-30 minutes, until inserted toothpick comes out clean. Allow to cool for a few minutes and serve while still warm or at room temperature.

I love most quick breads and muffins with coffee in the morning for breakfast or on the side of a salad for lunch. Enjoy!