An alternative dessert
If you have some very overripe pears and a bit of leftover strong cheese in your fridge that you don’t know what to do with then this tart makes them standout stars. The combination of very ripe pears and cheese is one of the most magical tastes of Autumn be it a pungent Roquefort or some really good goat’s cheese – which i was lucky enough to have in my fridge. In fact I first made a version of this tart with Roquefort but I might prefer it made with the impeccable clean tasting goat’s cheese from Mihai Preotescu as in this version. The recipe uses my easy peasy walnut and olive oil pastry which is just pressed by hand into the tin – no rolling pin necessary and no cleaning of a flour dusted work surface – labour saving and saving the planet all at the same time … We drizzled it with some strong wonderful Romanian honey and serevd more roasted walnuts alongside. I am ashamed to say (was it the wine?) I cant remember which type it was..perhaps “stejar” (oak).
This is a perfect dessert for those who do not like or cannot eat “sweets” but it is also a lovely light lunch served with a good remoulade of autumn veggies: celeriac, carrot,apple.
