Pear pie with cheese. Pear pie with blue cheese. Step-by-step photo recipe

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Pie with pears and Brie cheese is a recipe from France and, probably, it would be more correct to call it tart, since tart is an open pie typical of French cuisine. Such pies are usually baked from shortcrust pastry with various fillings and in different shapes and volumes. Small tarts, literally one bite, are called In this recipe, I used frozen puff pastry, which is very convenient - it saves time and effort, products made from it are baked quickly and this is the dough that will help you out when you need to urgently prepare something for the family or when “guests are on the doorstep.” Crispy puff pastry, sweet pear and delicate melted Brie cheese are the perfect company for tea, coffee or a glass of wine. This pie can be offered as an appetizer for an aperitif; it will fit perfectly into a buffet table. Here I will also talk about how you can vary the filling and make this pie more complex in taste.

Other recipes with puff pastry:

You will need:

frozen puff pastry 1 package (450-500 g)
pears 2-3 pcs
Brie cheese 200 gr (or Camembert)
juice of half a lemon
1 egg (for greasing the pie) or heavy cream
honey for serving
flour for dusting when rolling out dough

For this pie, you can use both yeast and yeast-free puff pastry, and it is also better to take ripe durum pears. For added piquancy, you can add a little Dorblu blue cheese or Gorgonzola

Onion marmalade, which is quite simple to prepare, will help diversify the filling for the tart and make it more satisfying and rich.

For the onion marmalade:

onion 300 g (preferably red)
red wine 50-70 g
honey 1.5 tbsp.
salt to taste

Cut the onion into quarter rings, fry in a frying pan in butter until transparent. Add wine, honey, balsamic vinegar and simmer over low heat, stirring until almost all the liquid has evaporated. Instead of wine, you can add red grape or pomegranate juice. Add salt at the end of cooking. This onion marmalade can be stored in the refrigerator and used in various dishes: pies, toast,

Step-by-step photo recipe:

Roll out the dough with a rolling pin into a rectangle so that it fits on the baking sheet. Usually there are two layers of dough in the package - roll out two at once, placing one on top of the other. The dough can be cut into two parts or into smaller squares if, for example, you want to bake small tarts.

Place the rolled out dough on a baking sheet lined with baking paper. Cut the dough around the perimeter, leaving 1 cm from the edge, so that the pie forms a beautiful side when baking.

Prepare the egg for brushing the pie - whisk with a fork until smooth.

Slice the pear, removing the middle. If desired, you can first peel it. The size of the slices can be different, just like laying the pears on a baking sheet - you can cut the pear into large slices and place them on the dough in even rows-steps, or you can cut them into smaller pieces and randomly distribute them over the entire surface of the future pie. Pour lemon juice over the sliced pear to prevent it from browning.

Brie cheese - (French Brie) is a soft cheese made from cow's milk with a crust of noble white mold, which received its name from the name of the French province (located in the central region of Ile-de-France near Paris), where it was first made.

Remove the cheese from the packaging and cut into cubes or slices.

Advice:If you are serving the pie with tea or coffee, cut the cheese into small cubes and place it on top of the pears - during baking, the cheese will melt, soaking the pears, and the mold crust will become crispy. If the menu of your buffet table requires the presence of a cheese plate, then it is better to cut the cheese into layers and place it under the pears - in this case, the cheese forms an inner soft soft layer when baking.

Spread the filling on top of the dough, leaving the edges intact. If using onion marmalade, add that first, followed by the pears and cheese. Brush the edges of the pie with beaten egg or cream. Bake in a preheated oven t 180°С 20-25 minutes until a golden brown crust forms.

The pie is best eaten hot (can be reheated in the microwave). Before serving, drizzle the pie with honey or serve the honey separately.

Bon appetit!

For the onion marmalade:

onion 300 g (preferably red)
red wine 50-70 g
honey 1.5 tbsp.
balsamic vinegar 1 tbsp. (or lemon juice)
butter 82.5% 50 -70 g (or odorless vegetable oil)
salt to taste

Remove the dough from the packaging and leave to defrost for 15-30 minutes at room temperature.
Roll out the dough with a rolling pin into a rectangle so that it fits on the baking sheet. Usually there are two layers of dough in the package - roll out two at once, placing one on top of the other.
Place the rolled out dough on a baking sheet lined with baking paper. Cut the dough around the perimeter, leaving 1 cm from the edge, so that the pie forms a beautiful side when baking.
Cut the pear into slices, removing the middle, and sprinkle with lemon juice.
Cut the cheese into cubes or slices.
Spread the filling on top of the dough, leaving the edges intact. If using onion marmalade, add that first, followed by the pears and cheese. Brush the edges of the pie with beaten egg or cream.
Bake in a preheated oven at 180°C for 20-25 minutes until golden brown.
Before serving, drizzle with honey or serve honey separately.

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Pear and cheese- a classic combination. The cheeses change, but the pear remains. Pear and Gorgonzola are already on the website in the form and. It's pear and goat cheese time! This recipe pirogue, which combines not only these products created for each other, but also honey, rosemary and ground black pepper, I found on the Ali blog. It was impossible to pass by such a delicious combination.

This pie is a snack pie and goes great with white wine. And given the price of goat cheese, it also becomes a holiday dish. But you can pleasantly surprise your guests with this pie.

It is very simple and easy to prepare; you just need to defrost the dough, put the ingredients on it and then just serve the pie. In our Russian stores, puff pastry is sold either in two square sheets in a pack, or in one long sheet. I had the last option.

For 1 large pie or two smaller ones:

1 sheet rectangular sheet of puff pastry without yeast (or 2 square sheets, then you will have two pies)
2-3 medium pears (you may need a little more)
200 g goat cheese
2 tbsp. lemon juice
approximately 1 tbsp. Sahara
fresh rosemary leaves (I only needed the top)
liquid honey
freshly ground black pepper

Thaw the dough and place it on a baking sheet lined with parchment paper. Fold the edges slightly around the entire perimeter, literally 1-1.5 cm, and gently press them with a fork towards the center (as in the photo).

Goat cheese crumble and spread evenly over the surface of the dough.

Cut the pears in half lengthwise, remove the core and cut into thin slices lengthwise. Sprinkle them with lemon juice to prevent them from darkening. Place pear slices overlapping the pie. It doesn't really matter how you place them. For example, like Ali, I have two rows of slices laid out in opposite directions.

Sprinkle pears sugar.

Send pie into the oven preheated to 220 degrees for 20 minutes until the dough is golden brown.

Remove the cake from the baking sheet and let it cool for 5 minutes. Then pour honey on top (I used 3 teaspoons). The amount of honey is entirely up to your taste; you can add just a little bit of it or, on the contrary, pour honey over the pie. Leaves rosemary separate from the sprig and chop finely. Sprinkle the pie with crushed rosemary and freshly ground black pepper.

Keep in mind that it's fresh rosemary It has a pronounced smell and you need just a little bit of it here, literally 5-6 of these small leaves, otherwise it will overwhelm all the other tastes and aromas.

Serve this pie It's better when warm, but it still tastes good when cold.

Bon appetit!

There are products in the world that, in my opinion, Someone Up There created specifically for each other. Strawberries for cream, coffee for chocolate, apples for cinnamon. But I’m sure He invented pears so that there would be something to enjoy blue cheese with, don’t you believe me? Oh, you've just never tried mine before pear pie, to which I always add a little brie, dorblu or similar luxury! Well, in fact, this is not a cake, but sheer ecstasy!

In addition to its taste benefits, this pear pie has another undoubted advantage: to prepare it, you need to spend a whole five minutes of time; the most difficult manipulation is to thinly slice the fruit. This luxury is great to serve for breakfast: you wake up, get up, half asleep, spread all the ingredients onto puff pastry that has thawed overnight, and put it in the oven. While you are taking a shower and finally waking up, breakfast is being prepared. And then - voila!, the sleepy family goes into a state of amazed delight when you place in front of them a dish of hot, magical, gooey pie with a crispy base.

Brie is a soft cow's milk cheese with a pronounced white mold rind with a slight ammonia smell. Its homeland is France, and many stories and legends are associated with this cheese. According to one of them, the King of France, a gourmet and lover of luxurious cheeses, Louis XVI, fled from the enraged revolutionary people in 1789, but on the way from Paris he could not overcome the temptation and stopped at a cheese farm in the town of Varennes, not far from the city of Meaux. It was there that he was found tasting luxurious fresh brie, captured and taken straight to the guillotine...

Pear pie recipe in my interpretation - at your service. Don’t neglect his help, he will turn your day into an unforgettable holiday in a matter of minutes!

Ingredients:

1 package of puff pastry without yeast (450 g);

3 large pears;

a sprig of fresh rosemary;

2 tbsp. l. sour cream;

Unroll the puff pastry and place it immediately on a baking sheet lined with parchment paper or a silicone mat.

Spread evenly with sour cream.

Separate the rosemary needles from the sprig.

Finely chop.

Sprinkle on sour cream.

Let's get the cheese. If you don't have brie at home, you can replace it with camembert or even other blue cheese.

Cut into thin pieces of arbitrary shape.

Spread the cheese evenly over the surface of the dough, leaving 3-4 cm uncapped at the edges.

Wash and peel the pears.

Cut into slices 2-3 mm thick.

Place on top of the cheese, slightly overlapping.

Fold the edges of the pie up and lightly seal the corners with your fingers.

Place the pie in an oven preheated to 200 degrees, bake until the dough is golden brown - about 20-25 minutes.

And coffee, we immediately brew coffee!

A delicious breakfast is ready!

One of my favorite salads is a salad with pear, Dor Blue cheese and balsamic vinegar. The combination of pear and blue cheese is so organic that this salad never gets boring.

Not long ago I tried to make pear pie with Dor Blue cheese on puff pastry and just fell in love with it! The pie is very simple to prepare; it turns out beautiful, with a delicate, aromatic filling and crispy, golden brown dough.

Let's prepare all the ingredients and prepare this wonderful pie.

Pre-defrost puff pastry without yeast. Spread the dough in one layer on a baking sheet, first covering it with baking paper.

Wash the pears, remove the core and cut the pear pulp into slices. If the skin of the pears is very rough, it is better to remove it.

Place the pear slices overlapping the dough in two rows, slightly retreating from the edges of the dough.

We pinch the edges of the dough, forming sides.

Crumble Dor Blue cheese with your hands. Distribute the cheese evenly over the surface of the pears. We also add brown sugar.

Separate the yolk from the white. We use the white for another dish, and shake the yolk a little with a fork and brush the dough with it using a silicone brush. Place the baking sheet with the pie in an oven preheated to 180 degrees C for 25-30 minutes.