Pear and Gex Blue cheese tart recipe
Bleu de Gex and Bleu de Septmoncel are creamy, semi-soft blue cheeses made on the plateaux of the Haut-Jura (between the Ain and the Jura) in Eastern France. Produced by the monks in the Abbey of Saint-Claude since the 13th century, Bleu de Gex cheese was awarded an AOC label in 1977 and an AOP label in 2008. It is identifiable by the word GEX embossed on its rind.
- 200g puff pastry, i.e. 4 bases 15cm in diameter and 2mm thick
- 200g Gex Blue cheese from the Haut-Jura
- 2 William pears
In a pre-heated oven (thermostat 8), cook the pastry bases between two oven trays for 10 minutes.
Thinly slice the cheese. Peel and slice the pears, then steam them.
Take the puff pastry bases out of the oven and garnish with alternate layers of hot pears and slices of cheese.
Bake in the oven for 5 minutes until the cheese melts and is lightly toasted.
Dust with pepper and serve at once.
The chef's trick
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.