Ingredients

• 2 egg whites, whisked until frothy
• 250 g Roquefort cheese
• 1 tablespoon creme fraiche
• 450 g shortcrust pastry
• 1 tablespoon finely chopped fresh rosemary leaf
• 50 g salted butter
• 2 large pears, peeled, cored and cut into 1/2-inch slices
• 1 teaspoon cumin seed
• extra rosemary (to garnish)
• 2 egg yolks, beaten with 1 tablespoon of milk
• salt
• fresh ground pepper
• danish blue cheese (optional) or bleu d'auvergne cheese (optional)

Instructions

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.