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 !
