Roquefort and Pear Flan

This ultra-rich, savoury flan with sweet pear can be served as an appetizer or main-course with a side salad. Be sure to use a ripe pear, not a firm, unripe one, as the latter will be difficult to slice through even when cooked. Preparation time: 45 to 60 minutes, plus chilling time Cooking time: 65 to 70 minutes Makes: 8 to 12 servings For the crust 1 1/2 cups all-purpose flour • pinches sugar and salt 1/3 cup cold butter, cut into small cubes 2 Tbsp cold vegetable shortening or lard 1/2 cup ice-cold water • dried beans or rice or pie weights • vegetable oil spray

Combine the flour, sugar and salt in a large bowl, or bowl of your stand mixer.

With a pastry cutter, two forks, or with the paddle attachment of your stand mixer, cut the butter and shortening (or lard) into the flour mixture until thoroughly blended.

Add the water and gently work it until it forms a loose dough. Transfer the dough to a lightly floured work surface. With lightly floured hands, knead and shape the dough into a ball. Press the dough into a 1.25 centimetre thick disc.

Wrap, refrigerate and rest dough 20 minutes.

Lightly grease a 25-centimetre round, 5-centimetre tall, false bot- tom flan (tart) pan with vegetable oil spray.

Set the rested dough on a floured surface. With a lightly floured rolling pin, roll the dough from the centre out into a round about 7.5 centimetres wider in diameter than the pan. When rolling, turn the dough an eighth of a turn after each roll; this will help create a round shape. Sprinkle additional flour on the rolling pin and under the dough as necessary.

Carefully fold the rolled dough in half and lay it across the centre of the pan. Carefully unfold and gently nestle it into the pan. Trim off excess dough reaching over the pan.

Prick the bottom of the dough several times with a fork. Refrigerate crust 20 minutes.

Preheat the oven to 400 F. Cut a piece of aluminum foil large enough to cover the bottom and up the sides of the crust and carefully set in the pan. Top the foil with 1 1/2 cups of dried beans or rice, or with pie weights.

Bake the crust for 15 minutes, until partially cooked and light golden around the edges. Cool the crust to room temperature. Carefully remove the foil and the beans or rice (save them for future blind baking) or pie weights. Cool the pastry shell to room temperature and it’s ready to be filled. For the filling and to finish 3 1/2 ounces (100 grams) Roquefort cheese 2 tsp lemon juice 1 tsp honey 1 ripe, medium anjou or bosc pear 1/2 cup half and half (10 %) cream 3 large eggs 1/4 cup sour cream 3/4 cup milk 1/8 tsp ground nutmeg • salt and white pepper to taste 1 Tbsp chopped fresh parsley

Place the juice and honey in a bowl. Peel the pear, quarter it lengthwise and remove the core. Cut each pear quarter, lengthwise, into three slices, set in the bowl and toss to coat.

Arrange the pear slices in spiral-like fashion in the pastry shell.

Preheat the oven 350 F. Put the cheese in a second bowl with 2 Tbsp of the cream.

Mash the cheese with the back of spoon, and then mix in the rest of the cream. Beat in the eggs.

Add the remaining ingredients, except parsley, and whisk until smooth.

Pour the cheese mixture into the pastry shell. The pears may rise to the surface and that’s OK. Bake the flan in the middle of the oven for 50 to 55 minutes or until the filling is set.

Cool flan on a baking rack until firm enough to unmould and slice — about 30 minutes. Or let the flan completely cool, cover and refrigerate until ready to serve. If you do that, the flan could be made up to a day in advance.

Serve it cold, at room temperature or cover and warm in 300 F oven for 30 to 35 minutes and then unmould, slice and serve warm.