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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the blue cheese into a bowl and lightly crush or mash it. Add the whisked egg whites and the creme fraiche. | 2. Add salt and black pepper to taste and mix it to a coarse paste. | 3. Set aside and then chill it. | 4. Roll out the pre-prepared shortcrust or puff pastry. Using a plain or fluted 5" cutter, cut out four circles. | 5. Put them on a lightly greased baking sheet and prick them all over with a fork. | 6. Carefully spread the chilled blue cheese mixture all over them, leaving a border of about 1/2" to 3/4".Then sprinkle them with the finely chopped fresh rosemary leaves & store in the fridge. | 7. Pre-heat the oven to 220C/400F/Gas 6. | 8. Melt the butter in a shallow large pan & then add the pear slices, and about 3-4 tablespoons of water. | 9. Cook gently for about 6-8 minutes until the pears are tender but still holding their shape. Allow to cool. | 10. Arrange the pears over the chilled galettes in neatly overlapping circles and brush with a little melted butter. | 11. Sprinkle over the cumin seeds and a few extra rosemary leaves, season with salt and pepper and bring the edges of the pastry up and over the edge of the pears, to form a loose crust. | 12. Brush the tops of the galettes & the pastry with the beaten egg yolks & milk mixture. | 13. Bake for 15-20 minutes until golden brown. | 14. Cool the galettes slightly before serving with salads, pickles or chutney. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	2			34.32	0.4818	7.194	0.1122
roquefort cheese	250			34302.886	338.0677	97.09700000000001	3621.6477
creme fraiche	1	tablespoon		400.5	0.0	89.1	2.25
shortcrust pastry	450	g		400.5	0.0	89.1	2.25
rosemary leaf	1	tablespoon	chopped	400.5	0.0	89.1	2.25
butter	50	g	salted	285.0	13.095	8.905	24.0
pear	2		peeled cored cut	262.2	70.058	1.656	0.644
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
rosemary				-	-	-	-
egg yolk milk	2	tablespoon	beaten	400.5	0.0	89.1	2.25
salt				-	-	-	-
pepper			ground	-	-	-	-
danish blue cheese				400.5	0.0	89.1	2.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.