For the first time in ages, all of the seconds, minutes and hours of the day are mine to savor this month. I’ve pulled into the slow lane and have dialed the tempo of my days all the way down. I’m thoroughly relishing the freedom to go about my days without a to-do list dictating how I spend my time. Having an empty itinerary was initially a bit disorienting, but it’s precisely what I need to recalibrate, rest and fall back into a healthy groove. Rather than surrender to that urge to constantly be doing and keeping busy, I intend to spend this month focusing on simply being, nurturing my curiosity and diving back into the things that fill my days with pockets of delight.
Having some downtime also gives me more time to prepare proper meals for myself and to share what I’m cooking on here again. My latest concoction is this savory sweet thin crust pear & roquefort tart. I normally wouldn’t turn on my oven during the summer months, but it’s been unseasonably cool and rainy here. If it’s not too hot in your neck of the woods, this makes for a quick & effortless weekday meal that is delightfully satisfying paired with salad greens and a glass of sweet white wine.
Thanks for reading & watching,
Tarte Fine aux Poires et Roquefort
- 1 puff pastry sheet
- 2 conference pears
- 100 g Roquefort cheese
- 1 tbsp cane sugar
- 1 pinch ground black pepper
- toasted & crushed hazelnuts optional
- Preheat oven to 190°C.
- Unroll puff pastry sheet over baking sheet lined with parchment paper.
- Thinly slice pears and place onto puff pastry sheet. Top with roquefort cheese broken into bite-sized pieces. Then, sprinkle cane sugar and black pepper evenly over tart.
- Bake in preheated oven for about 20-25 minutes. Remove once the crust and cheese are golden. If adding, top with toasted hazelnuts before serving. Enjoy hot with a side of salad greens.