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May 29 2013

Cashel Blue, Pear and Walnut Tart – A Splendid Discovery #client

Disclosure: Kerrygold Cheese and Butter provided me with a wheel of Cashel Blue cheese, which was used to develop this recipe to enter into one of their contests. All opinions remain my own.

Kerrygold Cashel Blue cheese

Blue cheese is one of those foods that you love or hate–there is no in between. Its strong flavor demands attention, overpowering the taste buds of more mild palates. Put out some blue cheese and you can divide a room pretty quickly. But those who sample it–your kindred spirits–you’ll find … have stinky feet breath. No! Are just the sort of adventurous spirits you want to spend your time with! (And won’t notice your stinky feet breath…)

Cashel Blue Pear and Walnut Tart

Kerrygold’s Cashel Blue is something special. Pastured cows grazing upon Ireland’s plentiful green grass produce a phenomenal product unrivaled in the world. Until Jane and Louis Grubb began making Cashel Blue on Beechmount Farm in 1984, Ireland was devoid of farmhouse blue cheese. Now? Theirs remains one of the best.

Cashel Blue Pear and Walnut Tart

After mulling over what to do with this treasure-trove of ugly cheese that Kerrygold sent me (really, it is kind of ugly–beautifully hideous), I kept coming back to pears and walnuts. Pears and walnuts. It must be paired with pears and walnuts. But how? I didn’t want anything too fancy–while this is one of the more gourmet options from Kerrygold, I wanted my recipe to be attainable and desirable by the average person. You know–like me! And that’s when it hit me–tarts. Rustic tarts, made with puff pastry, so you have a bit of airiness and crunch to balance the smoothness of the Cashel Blue. Some maple syrup and maple sugar to add some sweetness, counter-acting Cashel Blue’s salty strength, and I was in business!

Cashel Blue Pear and Walnut Tart

Taste testing in my house was, sadly, a little more difficult than the brainstorming session went. Remember those mild palates of which I spoke? Yeah. My son bit it and said it was delicious, then insisted I give him no more. My daughter made a face. My husband? He made the most valiant effort of the 3, taking at least 4 bites and trying to offer constructive criticism (the first version was “too blue cheesy” and “not sweet enough”). But that was about as good as it was going to get from my home crew. They’re much bigger fans of Kerrygold’s cheddars and Dubliner cheese. I was on my own.

Cashel Blue Pear and Walnut Tart

After tweaking a few things on my next attempt, I was sure the end result had the right balance of savory and sweet; unique enough to catch the attention of the judges without being pretentious. So we’ll just have to wait and see what they think. In the meantime, try it and let me know what you think. I’d love to hear about your efforts!

5.0 from 1 reviews
Cashel Blue, Pear and Walnut Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pastry
Serves: 6
Ingredients
  • flour for dusting
  • 1 sheet puff pastry, thawed
  • 1½ medium Anjou pears, sliced thinly
  • ½ cup walnuts, chopped roughly
  • ⅓ cup maple sugar
  • 1 Tablespoon pure maple syrup
  • 2 ounces Kerrygold Cashel Blue cheese, crumbled
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
  2. Lightly flour your work surface and unfold 1 sheet of puff pastry on it. Roll out the puff pastry to a rectangle that's roughly 16"x10".
  3. Transfer dough to the baking sheet.
  4. In a medium bowl, toss the pear slices, walnuts, maple sugar, and maple syrup, coating evenly.
  5. Arrange tossed pears and walnuts over the surface of the puff pastry, leaving ½-1 inch around the edges free.
  6. Sprinkle Cashel Blue evenly over the surface.
  7. Fold the edges over, pinching the corners where the sides come together.
  8. Bake for 22 minutes, or until lightly browned.
  9. Remove to a wire rack to cool before serving.

 

Update!!! (6/14/2013)

– Kerrygold released the results of the contest and I won!! Woohoo!! How exciting!

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

5 comments

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  1. Jenny

    Carrie! I have recently discovered the wonders of Blue Cheese!! I used to think it was gross when I was younger, but tried it about a week ago and it was delicious!! Who knew!? I really love Kerrygold products, they always taste very fresh! I have some pears, walnuts and blue cheese…. I am going to try this out! Thanks! :)

    1. Carrie @ poet in the pantry

      I’m a late bloomer on blue cheese, too. But now that I’ve discovered it, I’m so happy to have it a part of my life now! I really think our tastes evolve with time, fine-tune and we have to be on top of re-trying things we didn’t like in the past because they may be just perfect now.

  2. Ashley Bee (Quarter Life Crisis Cuisine)

    Ohhh goodness this tart looks TOO GOOD!

  3. Caroline

    Carrie…this tart isn’t calling to me…it’s screaming my name over and over! :D I love those flavors together so much. I’m going to make this this weekend! Love it!

    1. Carrie @ poet in the pantry

      I need more people in my life who like blue cheese! I knew we got along for a reason! ;)

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