Chaource Aperetif Tart

[bleudauvergne]

Chaource Aperetif Tart

Serves 4 as Hors d'oeuvre.

This recipe was covered by Robuchon's cooking show and was presented by chef Fabrice Maillot. I have taken notes from the French and present it to you.

It is a savory tart with a hint of sweet using cheese, fruit, nuts, and olive oil. Pretty and easy.

• 3 yellow pears
  
• 1 whole Chaource
  
• 200 g pate feuilletee or brisee whatever you have
  
• 30 g shelled and crushed hazelnuts
  
• 2 T honey
  
• 3 T olive oil
  

Wash the pears but don't peel them. Cut in half from stem down, remove the core, and slice each half into 6 lengthwise slices.

Preheat oven to 200C/400F.

Heat 2T. olive oil in a skillet with 2 T. honey. Put the pear slices on top, reduce heat, and let cook over low heat for 3-4 minutes.

Slice the Chaource into very thin slices.

Roll the pate feuilletee out 3-4 mm thick. cut a 24 cm circle, and prick with a fork all over. Flip the circle of crust onto a flat oven proof pan.

Arrange the pear slices in a wreath on the tart base, and lay the chaource all over the surface of the tart base. Sprinkle the crushed hazelnuts over all and drizzle the remaining 1 T. olive oil over the surface.

Bake for 15 minutes.

Keywords: Hors d'oeuvre, Fruit, Appetizer, Tart, Easy, Cheese

( RG942 )