Semolina Based Camembert and Pear Tart

Tarte croquante camembert et poires
Une recette en anglais! Eh oui, j’ai un peu délaissé mes inspirations locales pour me retourner vers les dizaines de blogs culinaires, en français et en anglais, que je lis à chaque semaine. Bien que cette recette n’ait plus grand chose en commun avec l’originale, elle m’a été inspirée par une recette d’une certaine Sophie, diététicienne de profession qui, jusqu’à décembre dernier, tenait un blog rafraîchissant rempli de recettes faibles en sucres et en mauvais gras. Son blog semble avoir été en hibernation depuis quelques mois mais je vous conseille d’aller y jeter un coup d’oeil quand même, elle combine très bien le délicieux et le santé, ce qui est une bonne influence pour moi qui oublie souvent que délicieux n’est pas synonyme de crème et fromage.

N’ayant plus de farine tout usage, j’ai utilisé de la semoule de maïs, ce qui ajoute une texture intéressante. Je planifiais utiliser du Stilton mais j’ai eu pitié d’une demie rondelle de Camembert qui avait besoin de mon aide afin d’éviter une mort indigne et j’ai de plus ajouté des rubans de parmesan, question que ça ne soit pas trop santé. Régalez-vous, c’est une excellent dîner accompagné d’une salade verte ou, servi avec un vin blanc sec, un superbe complément pour l’apéro.

Here is an excellent, relatively healthy and simple tart recipe which will make a perfect appetizer or, served with a green salad, a light lunch.

It was inspired from a healthy French food blog which unfortunately seems to have gone quiet this year. That is unfortunate as Sophie did have some great recipes and it was always a nice source of inspiration to turn to after a period of cheese and heavy cream abuse – which is about every other week here.

The tart is quick, but one needs to be able to spend about an hour around while making it – the crust needs to rest for 30 minutes and it then needs to be in the oven for another 30 minutes.

As you may see, I did many changes to the original, one because I did not have any white flour left – because of a magnificent savoury cake made with Stilton cheese which I do need to blog about – so I used corn flour (semolina) and although I was planning to use blue cheese, left over from the above mentioned cake, I went with an older piece of camembert and added some parmesan. I was skeptical but the result is excellent and I could really see this with a crisp white wine for the aperitive.

The original recipe is here.

1 tblsp mustard
1 large pear – I needed 1 ½ and put the other half in a side salad
70 g (2.5 oz) Camembert
Shaved parmesan, to taste
Walnut pieces, to taste

For the crust:
180g (1 well rounded cup) semolina (cornmeal)
1 tblsp flax seeds
4-5 tblsp olive oil
5-6 tblsp water
Black pepper
1 tsp salt

Start with the crust : mix all dry ingredients, add the oil and then the water and form into a ball without kneading too much. Cover and refrigerate for at least 30 minutes.

Peel the pear and cut in thin slices. Do the same to the camembert and reserve each in separate bowls.

Preheat your oven to 200 C (425 F).

Press the dough into a pie plate and pierce small holes in it with a fork. Brush with the mustard and cover with the pear, then with the Camembert. Add the shave parmesan to fill the gaps (and more!) and finish with the walnuts. Season with black pepper and bake for 30 minutes or until golden.

About Chloe254

Québécoise à peu près trentenaire qui fait de son mieux pour vivre bilingue, a Brooklyn et ailleurs. Si les bars a vins acceptaient les enfants et les chiens, et si mon chien savait se comporter en public, le monde serait parfait.

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