Pear / Roquefort tart

For 6 persons :

1 flaky pastry - 1,5 kg of pears - 200g of Roquefort - pulses - sugar -  butter

Peel the pears and cut it in two height wise.

Make a syrup with sugar and poach the half pears during 15 minutes. Strain them well.

Roll out the flaky pastry on a buttered flan dish. Cover with a greaseproof paper, fill up with the pulses and cook it blank during 10 minutes in the oven, at 180°.

Remove it from the oven, take out the paper with the pulses.

Cut the half pears in fan-shaped (thin slices). Lay them on the pastry. Put it back in the hot oven (220°) during 20 minutes.

Let it cool down. During this time, cut the Roquefort in slim slices. Put them on the pastry and serve it warm.

Enjoy with Sauternes !