brie(Camembert is a good option, but any creamy brie will work(
heavy cream
6bosc pears -not too ripe or they'll fall apart
walnuts,toasted and chopped
unsalted butter
Instructions
Roll pâte brisée into tart shells and blind bake. Mine took about 20 minutes at 400 degrees but it will depend on the size of your shells and your oven (see tips below).
Remove any rinds from cheese.
Crumble and add to food processor, blend until just combined. Add cream, don't over-mix (cheese can curdle). You're looking for a spreadable cheese consistency with a soft blue cheese flavor. I'd recommend you start by adding 2 parts blue cheese, 1 part goat, 1 part brie and a good splash of heavy cream. Adjust to taste.
Peel pears, chop.
Add whole butter to a sautoir or saute pan. Get the pan nice and hot.
Cook pears in butter, caramelizing them.
Drain pears, add a bit of pepper (no salt).
Add pears to tart shell with some walnut crumbles.