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Savoury Pear and Roquefort Tarte Tatin
As seen on TV
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Who made this dish?
Intensive care consultant Danny makes this at home for lunch; her friends, partner Michael and work colleagues are her willing guinea pigs. Her savoury tatin features pear, walnut, thyme and Roquefort. Danny: "This is something I do actually make for lunch. Whether it's a classic tarte Tatin, I don't know, but we eat this. It's edible. I know it's edible." Danny: "To get the cheese flavour in, because it melts you've got extra moisture. The first time I made it, it was far too sweet, so I've cut back, gone to almost no sugar and then back up again to get the balance right between the caramel and the liquid coming from the cheese." On her pastry: Danny: "It's too thick. I've been measuring that way and it's too thick here."
Before baking: Paul: "Pear and Roquefort really go well together as long as you don't overwhelm the pear with Roquefort. That's the secret; it's about the blend of the flavours." After turning out: Paul: "It's dark, it looks inviting, it looks toffee-like." Mary: "From here I can see the layers of that pastry. Just look at that for an underneath, beautifully baked." Paul: "You needed more Roquefort. It's quite a strong flavour, but don't be afraid to use it."
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