Pear, Roquefort And Rosemary French Galettes - Tartelettes - cooking recipe

Ingredients

2 egg whites, whisked until frothy
250 g Roquefort cheese
1 tablespoon creme fraiche
450 g shortcrust pastry
1 tablespoon finely chopped fresh rosemary leaf
50 g salted butter
2 large pears, peeled, cored and cut into 1/2-inch slices
1 teaspoon cumin seed
extra rosemary (to garnish)
2 egg yolks, beaten with 1 tablespoon of milk
salt
fresh ground pepper
ALTERNATIVE CHEESES
danish blue cheese (optional) or bleu d'auvergne cheese (optional)

Preparation

Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche.
Add salt and black pepper to taste and mix it to a coarse paste.
Set aside and then chill it.
Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5\" cutter, cut out four circles.
Put them on a lightly greased baking sheet and prick them all over with a fork.
Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2\" to 3/4\".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge.
Pre-heat the oven to 220C/400F/Gas 6.
Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water.
Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool.
Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter.
Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust.
Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture.
Bake for 15-20 minutes until golden brown.
Cool the galettes slightly before serving with salads, pickles or chutney.