Warm Roquefort Cheese Pie with Pears and Vinaigrette Dressing
8 servings
105 minutes
Warm pie with Roquefort cheese, pears, and vinaigrette dressing is a refined combination of salty cheese and sweet, juicy pears, complemented by the piquant aroma of the dressing. The pie crust is crispy and fragrant thanks to Parmesan and butter, contrasting beautifully with the delicate texture of the cheese layer. This recipe, inspired by Russian cuisine, embodies elegance and comfort. Fan-shaped sliced pears not only decorate the presentation but also add a fresh fruity note. The mustard and balsamic vinegar-based dressing gives the dish a light tanginess that highlights the depth of Roquefort's flavor. This pie would be a great addition to a festive table or a cozy dinner with loved ones, offering a rich, balanced, and harmonious taste.
1
Peel the pears, leaving the stems. Lay the pears on their side, cut the stems with a knife, then stand the pears upright and carefully split them in half starting from the stems. Remove the core, then slice thinly, keeping them connected at the top. Gently press, and the slices will fan out.
- Pears: 4 pieces
2
Crush garlic with salt in a mortar, add mustard and black pepper, then introduce vinegar and olive oil. Whisk until smooth. The sauce is ready.
- Garlic: 1 clove
- Coarse salt: 1 teaspoon
- Dry mustard: 1 teaspoon
- Ground black pepper: to taste
- Balsamic vinegar: 1 tablespoon
- Olive oil: 4 tablespoons
3
Preheat the oven to 190 degrees. While the oven is heating, mix the breadcrumbs with cheese, pour in melted butter, and generously pepper. Spread the mixture in a dish and distribute it evenly on the bottom.
- Breadcrumbs: 110 g
- Parmesan cheese: 50 g
- Butter: 25 g
- Ground black pepper: to taste
4
Place the mold in the oven and bake for 12-15 minutes. Keep an eye on the dough; it should brown: if underbaked, the pie crust won't be crispy. Remove the mold from the oven and reduce the temperature to 180 degrees.
5
Whisk the eggs, crumbly soft cottage cheese, add a bit of pepper, then mix with mashed Roquefort and chives. Transfer the mixture to a pie crust, sprinkle with green onions on top, and place in the oven. Bake for 30-40 minutes until the center is set.
- Chicken egg: 3 pieces
- Cottage cheese crumbly: 225 g
- Soft cottage cheese: 110 g
- Ground black pepper: to taste
- Roquefort cheese: 175 g
- Chives: 1 tablespoon
- Green onions: 1 bunch
6
The pie should be served warm with half a pear drizzled with a little sauce.
- Pears: 4 pieces
- Balsamic vinegar: 1 tablespoon